|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken stock is really very easy to make, and homemade stock is richer in flavor than purchased broth or stock. Add salt if you like or leave it unsalted to use in recipes. The stock freezes well, too.
- 6 to 7 pounds chicken wings (or other bony chicken parts such as the neck, back, legs etc.)
- 1 medium onion (quartered)
- 1 carrot (cut into 2-inch pieces)
- 2 ribs celery (cut into 2-inch pieces)
- 4 quarts cold water
- For the Bouquet Garni
- 5 sprigs parsley
- 5 whole black peppercorns
- 3 sprigs thyme
- 1 bay leaf
- Dash salt (or to taste)
Gather the ingredients.
Put the chicken in a large stockpot or Dutch oven with the onion, carrot, and celery. Add the cold water to the pot.
In a bouquet garni bag, combine the parsley, peppercorns, thyme leaves, and bay leaf.
Tie securely and add to the pot. (This enables you to quickly find the bouquet garni and retrieve it later.)
Bring the chicken mixture to a full boil, skimming off any scum which rises to the top.
Reduce heat to low, partially cover the pot, and simmer for about 2 hours. Keep it at a simmer or gentle boil. If boiled, the stock will become cloudy. The stock should be slightly reduced and flavorful.
Strain the stock, pressing as much of the liquid out of the solids as possible.
Skim off fat or put in a fat separator. Or refrigerate the stock for a few hours. The fat will rise to the surface and harden, making it very easy to remove. Discard the fat and season the stock with salt, if desired.
The stock may be boiled at this point if a more concentrated stock is desired.
Ladle the stock into 1- or 2-cup wide-mouth canning jars or freezer containers, leaving at least 1 inch of headspace.
Label with the date and refrigerate for 3 to 4 days or freeze for 3 to 4 months.
- The stock can also be cooked, uncovered, in a 200 F oven for about 6 hours. Cooking the stock in the oven is a good option if your burners won't cooperate with the low simmer. A portable induction burner is a good option as well.
- The stock will expand as it freezes, so if using glass jars it's especially important to leave plenty of headspace. Use a wide mouth jar and leave about 1 inch for headspace. To be safe, leave the tops resting on the jars until the stock is frozen, then screw them on, but not too tight.