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Rich Homemade Chicken Stock

Liquid gold.

About 1 quart


10 minutes to prep, 3 hours to cook, and at least several hours to chill the stock so that it is easy to remove the fat


No working kitchen should be without reserve of frozen homemade chicken stock. Your own stock will triumph in flavor and performance any store-bought equivalent.

equipment mise en place

For this recipe, you will need a heavy-bottomed 5- to 6-quart stockpot, a chinois, and a large heatproof mixing bowl.

    • 2
      pounds chicken wings or necks and backs

    • 2
      medium yellow onions, peeled and chopped
    • 2
      small carrots, peeled and chopped
    • 2
      medium celery ribs, chopped

    • 4
      garlic cloves, peeled and halved
    • 6
      fresh thyme sprigs or 2 teaspoons dried thyme

    • 6
      fresh flat-leaf parsley sprigs
 and stems
    • 1
      Turkish bay leaf

    • 2
      quarts spring or filtered water

    Combine all the ingredients in a heavy-bottomed 5- to 6-quart stockpot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently until the stock is rich in flavor, about 3 hours, adjusting the heat as needed.


    Strain the stock through a chinois into a large heatproof mixing bowl. You should have about 1 quart. (If you have less, add water to equal 1 quart; if you have more, return the stock to the stockpot and simmer until it is reduced to about 1 quart.) Discard the chicken bones and vegetables and let the stock cool to room temperature. Cover the cooled stock and refrigerate until the fat congeals on the surface, at least 3 hours, or up to 2 days. Before using, remove the congealed fat from the surface and discard.