Chicken Stock - Bon Appetit

By á-46

Ingredients

• Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
• 4 pounds chicken wings
• 1 medium onion, unpeeled, cut into 1-inch pieces
• 2 large carrots, peeled, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 6 sprigs flat-leaf parsley
• 1 teaspoon whole black peppercorns

Details

Servings 2

Preparation

Step 1

•
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

•
Strain stock through a fine-mesh sieve into a large bowl; discard solids.


DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.