Don’t let anyone tell you otherwise: making your own chicken stock is far from a high-flying kitchen feat. All that is needed is to toss some chicken pieces and vegetables in a pot and let the stove do the rest. As a bonus, you finish with tender chicken meat that can be used for sandwiches, salads, soups, and pasta dishes.
Chicken wings, in particular, are great for stock. They’re an inexpensive flavour-making powerhouse of skin, meat, and bones. Beyond soup, use this stock for curries, polenta, sauces, mashed potatoes, casseroles, and cooking grains.
Chicken Stock
Ingredients
- 3 to 4 lbs (1.5 to 1.8 kg) assorted bone-in organic chicken parts (wings, legs, necks, etc.)
- 1 large onion, unpeeled and quartered
- 2 large carrots, cut into chunks
- 2 celery stalks, cut into thirds
- 4 garlic cloves, peeled
- 6 sprigs flat-leaf parsley
- 4 thyme sprigs
- 2 dried or fresh bay leaves
- 1 tsp (5 mL) black peppercorns
Directions
01
Place all ingredients in large saucepan and cover with cold water, about 12 cups (3 L). If you donu2019t have a large stockpot, use two smaller pots.
02
Bring to a simmer, reduce heat, and keep at a gentle simmer, partially covered, until liquid is flavourful, about 2 1/2 hours. Skim stock with ladle every 30 minutes, or as needed.
03
Strain stock through fine-mesh sieve. Discard vegetables. Remove any meat from bones and save for another use. Let stock cool before refrigerating. Remove any solidified fat that accumulates at the top before using.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
