Chicken Stock

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

From the kitchen of Carly

Golden, deeply flavored stock built from chicken wings and aromatics simmered low and slow. The backbone of great soups and braises. Make it once, freeze it, and you'll always have restaurant-quality foundation ready.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 pounds chicken wings
11 medium onion, unpeeled, cut into 1" pieces
12 large carrots, peeled, cut into 1" pieces
12 celery stalks, cut into 1" pieces
16 sprigs flat-leaf parsley
11 teaspoon whole black peppercorns

Instructions

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.