← Back to the recipe

Print: Classic Homemade Chicken Stock

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic Homemade Chicken Stock

Ingredients · Serves 12 · Prep 15 min · Total 4 hr 5 min

  • Water
  • 16 cups cold water, about 4 quarts
  • Simmered, then strained out
  • 4 lb chicken wings, or a mix of wings, backs and necks
  • 2 medium onions, quartered, skins left on
  • 2 medium carrots, cut into large chunks
  • 2 celery ribs, cut into large chunks
  • 4 cloves garlic, smashed
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp black peppercorns
simmerbee.com/r/chicken-stock-classicSimmerbeeCard 1 · front

Classic Homemade Chicken Stock

Steps

  1. Put the chicken wings in a large stockpot and pour in the cold water. The water should cover the chicken by about an inch; add a little more if it doesn't.
  2. Bring to a gentle boil over medium-high heat. Skim off the gray foam that rises to the top with a ladle or large spoon.
  3. Add the onions, carrots, celery, garlic, parsley, thyme, bay leaves and peppercorns. Lower the heat until only a few lazy bubbles break the surface.
  4. Simmer uncovered, skimming now and then, for 3 to 4 hours. The chicken passes 165°F (74°C) long before the stock is done; keep it at a bare simmer, because a hard boil makes it cloudy.
  5. Set a fine-mesh strainer lined with cheesecloth over a large bowl. Ladle the stock through it and throw away the solids.
  6. Set the bowl in a sink of ice water and stir now and then until the stock is lukewarm, then cover and refrigerate it within 2 hours of cooking.
  7. Cook to 165°F inside (check with a thermometer).