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Total time: under 2 hours
Skill level: Easy
Cost: Moderate
Yield: About 6 cups
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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.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 12 servings.

7kcal (0%)
2mg (0%)
0mg (1%)
43mcg RAE (1%)
2mg (1%)
5mg (0%)
0g (1%)
0g (1%)
0mg (0%)