Name: Chicken Stock
Ingredients: 4 pounds chicken wings; 1 medium onion, unpeeled, cut into 1-inch pieces; 2 large carrots, peeled, cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 6 sprigs flat-leaf parsley; 1 teaspoon whole black peppercorns

Chicken wings are great for this chicken stock recipe. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Chicken Stock

chicken wings

unpeeled,

carrots, peeled,

celery stalks,

parsley

black peppercorns

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Bon Appétit

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Chicken Stock

Servings: 2

Cost: $4.98 /serving

Author : Mary-Frances Heck

Ingredients

Instructions

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