Homemade Chicken Stock is both necessary and an indulgence.
I say this because it will always add a better depth of flavor (read: not just salty chicken water) to whatever you’re making – therefore, it’s necessary.
It’s also an indulgence because it’s just so damn delicious!
I use chicken wings for a couple of reasons: they’re inexpensive and have lots of bones.
I roast the chicken wings for one reason: flavor development.
This is one of those lazy Sunday recipes … and it makes the house smell amazing!
- 4 lbs chicken wings
- 2 Tbsp olive oil
- 3 yellow onions, unpeeled and quartered
- 6 carrots, unpeeled, ends trimmed off, cut into thirds*
- 4 celery stalks, ends trimmed off, cut into thirds*
- 1 head garlic, unpeeled and cut in half crosswise
- Small handful fresh parsley (about 20 sprigs)
- Small handful fresh tarragon (about 5 sprigs)**
- Small handful fresh thyme (about 15 sprigs)**
- 2 bay leaves
- 2 Tbsp kosher salt
- 2 tsp whole black peppercorns
- 8 quarts water
* If I have parsnips on hand, I’ll substitute some of the carrots and celery stalks.
**If I have other herbs available, I may substitute dill, a little sage, a tiny bit of rosemary, or oregano for the tarragon and/or thyme. I always use parsley and bay. I’ve also been known to throw in some dried tarragon and thyme in desperate times.
- Preheat the oven to 450. Take 2 half sheet pans and pour one tablespoon of olive oil on each pan, spreading it out.
- Divide the chicken wings among the sheet pans and flip over the wings so both sides have oil on them. (No need to season, the stock gets seasoned later)
- Roast for 30 minutes, turn over, roast for another 30 minutes. (If it gets a little smoky…open a window and turn off the fire alarms)
- Meanwhile, add all of the other ingredients to a large stockpot (16 to 20 quarts).
- When the chicken is done, put it in the stockpot.
- Add a few tablespoons of water, dry white wine, or dry vermouth to each sheet pan.
- Over a low heat, scrape up browned bits on the sheet pans and pour everything into the stockpot.
- Bring to a boil, then lower heat to a simmer.
- Simmer, uncovered, for 4 hours.
- Let cool for 30 minutes.
- Discard all solids. Pour through a fine mesh strainer so only the gorgeous stock remains.
- Package in containers, date, and store in the freezer for up to 6 months.
Makes about 6 quarts.