← Back to Search Results
slow cooking
Chicken Stock

Photo by: Joey DeLeo
Comments: 1
 

Recipe

I understand that most people are going to reach for a can of chicken stock on a weeknight (and yes, let’s be honest, even on a weekend). But I am hoping that one weekend, when you have a little time on your hands, you’ll plan ahead and pick up some chicken wings and the appropriate vegetables at the supermarket, and make a batch of the homemade stuff. The flavor is superior, and because it is made with chicken and bones, it contains gelatin, which contributes body to any recipe you put it in. I have tried boiling down several brands of canned stock to see what happens. If they had actually been made from bones, the liquid would eventually become very viscous. Instead, I can boil the broth down until it disappears, and poof, there is nothing left in the pan. My theory is that they simmered water and chicken fat to come up with the flavor in canned stock and then removed the fat. I don’t know how else they got chicken flavor in there. I like to use chicken wings because they have equal parts of chicken (flavor), bones (gelatin), and fat in the form of skin (more flavor)—more of all three put together than any other part of the chicken. You will be very happy to have it on hand. We refer to it as liquid gold. This stock will keep for three days in the refrigerator or a few months in the freezer.

Yield: Approximately 8 cups
Prep time: 10 Minutes

Ingredients

  • 5 pounds chicken wings
  • 2 medium onions, quartered
  • 2 small carrots, halved
  • 2 celery stalks, halved
  • 4 rinsed and dried fresh flatleaf parsley sprigs
  • 2 rinsed and dried fresh thyme sprigs
  • 1 Turkish bay leaf
  • 1 teaspoon whole black peppercorns

Directions

1. Rinse the chicken wings. Put them in a stockpot and add enough cold water to cover by 2 inches. Bring the mixture just to a boil over high heat, skimming and discarding the surface skim with a slotted spoon. Reduce the heat to medium-low and simmer, skimming frequently, for 20 minutes.

2. Add the onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns;simmer for 2½ hours. Strain the stock and skim off all the fat that rises to the surface. (Alternatively, cool the stock and refrigerate it overnight. The fat will harden on top of the stock and is much easier to remove.)

3. Return the stock to the pot and simmer until reduced by one-third, about 30 minutes. Divide the stock among several resealable plastic bags and freeze it.

Notes

Total preparation time: 3½ hours


© 2005 Sarah Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

5kcal (0%)
1mg (0%)
0mg (0%)
27mcg RAE (1%)
13mg
1mg
0g
0g
0g
0g
1mg (0%)
3mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

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.
  • IowaBoy

    03.30.10 Flag comment

    Sounds like a pretty standard stock recipe, except for using chicken wings instead of a variety of cuts. Around here (central Iowa), wings are running about $3/pound, which means this stock costs at least $7.50 per quart. Also, with the skin:bone:meat ratio of wings, won't the result be awfully fatty? I think a mix of chicken parts would be more economical and potentially more flavorful.

 

Discover Related Recipes

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-explorations Baked Explorations
by Matt Lewis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
food-to-live-by Food to Live By
by Myra Goodman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
in-the-kitchen-with-david In the Kitchen with David
by David Venable
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?