Our basic stock, quick and easy enough to make while you’re doing something else. It’s so flavorful that you may find yourself regretting using canned stock when this runs out.
Yield : About 6 cups
Cooking Time : 1¼ hours, largely unattended
Ingredients
- ½ large onion
- 4 cloves
- 2 pounds chicken wings, cut into 3 or 4 pieces each
- 1 medium carrot, peeled and chopped
- ½ stalk celery, chopped
- ½ leek, trimmed, well washed and chopped
- 4 cloves garlic
- 1 bay leaf
- 10 peppercorns
- 3 sprigs thyme
Directions
Stud the onion with the cloves and combine all the ingredients with 6 cups water in a large saucepan. Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly. Cook, skimming any foam that accumulates, for about 1 hour.
Cool slightly, then strain. Refrigerate (you can skim off the fat after the stock cools completely) and use within 3 days; or see Keys to Success, (Notes) for storage suggestions.
Notes
We prefer chicken wings. They have the right balance of gelatin and meat and produce a full-bodied rich stock quickly. They're also easy to handle. But you can use any chicken parts you like as long as you include meat and bones, not just bones.
This recipe can be multipled as desired, since it makes a relatively small amount.
Store stock in the refrigerator; if you bring it to a boil every three days it will keep nearly indefinitely. Or freeze for up to several months.
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