Chicken Stock

Chicken Stock

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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
  • 2
    celery stalks, cut into 1" pieces
  • 6 sprig(s)
    flat leaf parsley
  • 1 tsp
    whole black peppercorns
  • 3 qt
    cold water

How to Make Chicken Stock


  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.

Printable Recipe Card

About Chicken Stock

Course/Dish: Other Soups
Hashtag: #stock

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