Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Chicken wings and/or backs

  2. 4 Water

  3. 8 Celery ribs - cut in large pieces

  4. 4 Carrots - peeled and cut (medium) into large rings

  5. 4 Onions - quartered (medium)

  6. 2 Turnips - peeled and quartered (medium)

  7. 2 Garlic cloves

  8. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  9. 1 teaspoon 5ml Dried thyme

  10. 1 teaspoon 5ml Bay leaf (large)

  11. 2 Whole cloves

  12. 8 White peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the chicken and water in a large stockpot and boil for 30 minutes. Skim off the foam and add the remaining ingredients. Bring the stock back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half. Cool the stock and strain it through a colander that has been lined with damp cheesecloth. Pour the strained stock into an airtight container and refrigerate for several hours until the fat has solidified to form a seal on top. When reay to use, carefully remove the solid fat with a spatula and discard. Refrigerate stock for up to 3 days or freeze. This recipe yields about 2 quarts of chicken stock.


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