chef tips & kitchen staples: chicken stock


Makes- 2 Quarts

You’ll need

  • 1 and 1/2 pounds chicken feet
  • 5 pounds chicken necks
  • 1 carrot, roughly chopped
  • 2 onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 cup white wine
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • 5 sprigs fresh thyme
  • 4 sprigs fresh Italian parsley
  • 1 teaspoon minced garlic

Preheat the oven to 450 degrees.

Roast the chicken parts in a roasting pan until brown, while in a separate roasting pan, roast the vegetables until slightly brown. Put the chicken and vegetables into a heavy-bottomed stockpan.

Heat up both roasting pans on the stovetop and deglaze each with 1 cup wine. Add the wine to the stockpot. Add the bay leaves, peppercorns, thyme, parsley, and garlic to the stock pan with 1 and 1/2 gallons water. Bring to a boil, then reduce to a simmer. Cook on low heat for 4 hours. Strain the stock and refrigerate.

Great for soups!

Image credit: Christine Wisnieski

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