Chicken Stock Recipe

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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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine all ingredients and 3 quarts cold water in a large stock pot.

2Bring 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.

3Strain stock through a fine mesh sieve into a large bowl; discard solids.

4Stock 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