Chicken Stock

Chicken Stock Recipe

No Photo

Have you made this?

 Share your own photo!

Lisa Johnson


Pinched from Bon Appetit magazine.

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

★★★★★ 1 vote
30 Min
2 Hr 30 Min


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


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 Chicken Stock

Course/Dish: Other Soups
Hashtag: #stock