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


Add to Grocery List

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

How to Make Chicken Stock


  • 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.

Printable Recipe Card

About Chicken Stock

Course/Dish: Other Soups
Hashtag: #stock

Leave a Comment

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...