If you’ve taken the time to break down a chicken, this stock is yet another reward for your hard work. Because of its lighter flavor and color, chicken stock is considered the most all-purpose, and is used in everything from risotto to curry to holiday gravy. Unlike broth, stock cooks down bones and connective tissues along with meat and aromatics to make a richer, thicker liquid. Our Stainless Clad Stock Pot heats up quickly and evenly, making it easy to maintain a simmer for multiple hours.
Additionally, if you happen to have a bag in your freezer with backbones and carcasses from previous chickens or turkeys, feel free to add those to the pot to amplify the flavor. This recipe yields about 2 ½ quarts of stock that can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.
Classic Chicken Stock
A flavorful, all-purpose chicken stock.
Made In Kitchen
- 4 pounds chicken wings
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, halved crosswise
- 3 celery ribs, cut into 2-inch pieces
- 3 carrots, washed and cut in half
- 1 head garlic, halved crosswise
- 1 teaspoon whole black peppercorns
- 10 thyme sprigs
- Stems of 1 bunch of Italian parsley
- 1 bay leaf
- Pinch of kosher salt
Preheat the oven to 450F. Place wings in an even layer in a Roasting Pan and toss with 1 Tbsp. oil. Roast, stirring halfway, until the wings are deep golden brown, about 55 minutes. Remove from oven and let cool.
Heat a Stock Pot over medium-high heat. Add the remaining 1 Tbsp. oil and heat until the oil moves freely in the pan, about 30 seconds. Add the onion, cut side down, and cook, undisturbed, until deeply browned, about 4 minutes.
Add the celery, carrots, garlic, peppercorns, thyme, parsley stems, bay leaf and wings to the pot and stir to combine. Pour in 4 ½ quarts (18 cups) water to cover the ingredients.
Pour 2 cups of water into the Roasting Pan and using a Wooden Spoon, scrape any brown bits sticking to the bottom of the pan. Add that liquid to the Stock Pot. Bring everything to a simmer and reduce the heat to low to maintain a gentle simmer.
Skim off any impurities that rise to the top and discard. Season with a big pinch of salt. Continue to simmer the stock for 4 ½ hours, skimming as impurities rise to the surface.
Strain out the solids and the stock is ready to use. If you’re not using immediately, place Stock Pot in an ice bath to quickly cool to room temperature. Chill completely in the refrigerator for at least 4 hours or overnight. Remove and discard any fat that solids on the surface if desired.
