1 Picture
Ingredients
- 8 pounds chicken wings (see note)
- 4 quarts (3.8L) water
- 2 large yellow onions, diced
- 4 large carrots, diced
- 4 large celery ribs, diced
- 8 crushed medium cloves garlic
- 2 large sprigs parsley (see note)
- 2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)
Details
Preparation time 15mins
Cooking time 120mins
Adapted from seriouseats.com
Preparation
Step 1
Directions
1.
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Special Equipment
Stockpot, fine-mesh strainer
Notes
Four pounds of chicken for the four quarts of water here is the minimum I've found that will produce a good, flavorful stock. Packing in even more chicken—up to eight pounds per four quarts—will yield an even richer, deeper stock. Different parts of the chicken will contribute different amounts of gelatin to the stock: Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor, with lots of gelatin. If your stock still looks thin like water, even after being fully refrigerated, add the gelatin solution below. Feel free to add other herbs, such as fresh thyme or bay leaves.
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