Chicken Stock

1 cup 70 calories, 3g total fat, 1g sat. fat, 7g protein

Photo by Barb D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    lbs chicken wings

  • 12

    cups cold water

  • 4

    carrots, cut into 2" pieces

  • 2

    onions, quartered

  • 2

    celery stalks, cut into 2" pieces

  • 2

    garlic cloves, crushed

  • 6

    sprigs fresh parsley

  • 1

    tsp. black peppercorns

  • 3

    bay leaves

  • 2

    tsp. kosher salt, optional

Directions

Bring all ingredients to boil in large soup pot. Reduce heat and simmer, skimming surface occasionally, until liquid is reduced by one-third, 2-1/2 to 3-1/2 hours. Strain stock through large strainer (or use colander lined with cheesecloth) into large bowl or pot. Discard solids. Cool at room temperature 1 hour. Cover and chill until fat has solidified on surface, at least 2 hours or overnight. Discard fat, then pack in airtight containers and chill or freeze broth.

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