Every soup deserves a solid foundation and the best place to start is with this easy homemade stock.
homemade chicken stock
Homemade Chicken Stock
Ingredient
- 4 lb. whole chicken wings
- 1 large onion, quartered
- 2 large carrots, halved
- 2 celery stalks, halved
- 6 whole unpeeled garlic cloves
- 12 parsley stems
- 1 tsp. black peppercorns
- 1 bay leaf
Instructions
- Preheat oven to 400°F. Arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, 1 hour to 1 hour and 10 minutes.
- Transfer wings to a large pot or Dutch oven; discard drippings. Add onion, carrots, celery, garlic, parsley, peppercorns, bay leaf, and 3 1/2 quarts water.
- Bring to a simmer over medium-high heat. Reduce heat to low and simmer gently until liquid is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat and cool 30 minutes.
- Carefully pour broth through fine mesh strainer; discard solids. Cool completely. Cover and chill up to 5 days or freeze up to 3 months.