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.
- 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
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.
Nutritional information is based on 12 servings.