← Back to Search Results
Chicken Stock

Photo by: Joey De Leo
Comments: 0
 

Recipe

Whenever I have homemade chicken stock in the freezer, I feel happy. I like starting with a base of nothing but chicken wings, which have the perfect ratio of meat to bone and which respectively contribute flavor and body to the stock. And give yourself some time to do it right. If you make the stock one day and chill it overnight, the fat will rise to the top and solidify, making it very easy to scoop off (You’ll then want to freeze the fat, which has great flavor, for special occasions, like making matzo balls.) After scooping off the fat, you will need to boil down the stock to concentrate its flavor. When it has cooled down, you can divide it into several resealable plastic bags and freeze it.

By the way, I think I’ve finally figured out what makes Jewish chicken soup so special (aside from the fact that it is made by Jewish mothers and grandmothers). Watching my mother-in-law make her soup one day, I saw her add a parsnip. I have been doing the same ever since.

Ingredients

  • 5 pounds chicken wings, rinsed and patted dry
  • 2 medium onions, quartered
  • 2 small carrots, halved
  • 2 celery ribs, halved
  • 2 small parsnips, halved
  • 1 bay leaf, preferably Turkish
  • 1 teaspoon whole black peppercorns
  • 8 fresh parsley stems
  • 2 fresh thyme sprigs or 1 teaspoon dried

Directions

Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming the scum that rises to the surface. Reduce the heat to medium-low and simmer, skimming often, for 20 minutes. Add the remaining ingredients. Simmer for 2½ hours.

Strain the stock, cool slightly, and skim off the fat that rises to the top. (Alternatively, chill in the refrigerator overnight. Remove the fat that accumulates on the surface.) Return the stock to the stockpot and bring to a strong simmer over medium-high heat. Simmer until the liquid has reduced by one third to concentrate the flavor.


© 2002 Sara Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

83kcal (4%)
20mg (2%)
3mg (5%)
430mcg RAE (14%)
204mg
11mg
6g
2g
1g
5g
22mg (7%)
55mg (2%)
1g (6%)
5g (7%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
west-coast-cooking West Coast Cooking
by Greg Atkinson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
baked-explorations Baked Explorations
by Matt Lewis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?