Chicken Stock Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Stock

Lisa Johnson

By
@lisa632

Pinched from Bon Appetit magazine.

Simmer, don't boil. Simmer uncovered so it can reduce and concentrate the flavor.


Featured Pinch Tips Video

Rating:

Prep:

30 Min

Cook:

2 Hr 30 Min

Ingredients

4 lb
chicken wings
1 medium
onion, unpeeled, cut into 1" pieces
2 large
carrots, peeled, cut into 1" pieces
2
celery stalks, cut into 1" pieces
6 sprig(s)
flat leaf parsley
1 tsp
whole black peppercorns
3 qt
cold water

Directions Step-By-Step

1
Combine all ingredients and 3 quarts cold water in a large stock pot.
2
Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until the stock is reduced by one-third, 2 1/2 - 3 hours.
3
Strain stock through a fine mesh sieve into a large bowl; discard solids.
4
Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 6 months.

About this Recipe

Course/Dish: Other Soups
Hashtag: #stock