chicken stock
(1 rating)
No Image
Pinched from Bon Appetit magazine. Simmer, don't boil. Simmer uncovered so it can reduce and concentrate the flavor.
►
(1 rating)
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For chicken stock
-
4 lbchicken wings
-
1 mdonion, unpeeled, cut into 1" pieces
-
2 lgcarrots, peeled, cut into 1" pieces
-
2celery stalks, cut into 1" pieces
-
6 sprigflat leaf parsley
-
1 tspwhole black peppercorns
-
3 qtcold 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT