Homemade Chicken Stock

Name: Homemade Chicken Stock
Total time: 5 h 50 min
Yield: 8 c.
Ingredients: 4 lb. whole chicken wings; 1 large onion, quartered; 2 large carrots, halved; 2 celery stalks, halved; 6 whole unpeeled garlic cloves; 12 parsley stems; 1 tsp. black peppercorns; 1 bay leaf

By Marian Cooper CairnsPublished: Feb 6, 2018

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Yields:

8 c.

Total Time:

5 hrs 50 mins

Every soup deserves a solid foundation and the best place to start is with this easy homemade stock.

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Ingredients

4 lb. whole chicken wings
1 large onion, quartered
2 large carrots, halved
2 celery stalks, halved
6 whole unpeeled garlic cloves
12 parsley stems
1 tsp. black peppercorns
1 bay leaf

Directions

1. Step 1Preheat oven to 400°F. Arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, 1 hour to 1 hour and 10 minutes.
2. Step 2Transfer wings to a large pot or Dutch oven; discard drippings. Add onion, carrots, celery, garlic, parsley, peppercorns, bay leaf, and 3 1/2 quarts water.
3. Step 3Bring to a simmer over medium-high heat. Reduce heat to low and simmer gently until liquid is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat and cool 30 minutes.
4. Step 4Carefully pour broth through fine mesh strainer; discard solids. Cool completely. Cover and chill up to 5 days or freeze up to 3 months.