Chicken Stock

Chicken Stock
Photo by Romulo Yanes


  • 1 medium onion
  • 2 large carrots
  • 6 sprigs flat-leaf parsley
  • 1 teaspoon whole black peppercorns
  • 4 pounds chicken wings
  • 2 celery stalks

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 ca...

View full recipe at Epicurious


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