Chicken Stock

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Show: Sara's SecretsEpisode: Soup Starters

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
3 hr 30 min
Level:
Easy
Yield:
2 quarts

Times:

Prep: 10 min
Inactive Prep: 8 hr 0 min
Cook: 3 hr 30 min
Total:: 11 hr 40 min

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5 pounds chicken wings, rinsed and patted dry

2 medium onions, quartered

2 small carrots, halved

2 celery ribs, halved

2 small parsnips, halved

1 bay leaf, preferably Turkish

1 teaspoon whole black peppercorns

8 fresh parsley stems

2 fresh thyme sprigs or 1 teaspoon dried

Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming the scum that rises to the surface. Reduce the heat to medium-low and simmer, skimming often, for 20 minutes. Add the remaining ingredients. Simmer for 2 1/2 hours.

Strain the stock, cool slightly, and skim off the fat that rises to the top. (Alternatively, chill in the refrigerator overnight. Remove the fat that accumulates on the surface.) Return the stock to the stockpot and bring to a strong simmer over medium-high heat. Simmer until the liquid has reduced by 1/3 to concentrate the flavor.

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Comments & Reviews

recipe Chicken Stock
Cathryn Short Hills, NJ 06-01-2009
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The best stock ever
Rated: 5 stars out of 5

I don't know if it was using only chicken wings but two things differentiated this stock for me from any other I have made:... 1) it was much easier to get the scum off the top and 2) the stock that resulted was the clearest I have ever made. It smelled divine while cooking. As is the case with most of Sara's recipes, this is indeed as another reviewer has said, the "Gold Standard."Read more
recipe Chicken Stock
Corrie Kalispell, MT 03-12-2008
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Better than the rest.
Rated: 5 stars out of 5

I agree with the other reviewers who said that the parsnips make a huge and delicious difference. I've made several... different stock recipes, but after trying this one last time, I'm making it again today and don't see my self ever straying from this recipe in the future. I do, however, add other chicken pieces that I've accumulated in the freezer in addition to a big package of wings. This would obviously be a 5 star recipe overall if it weren't for you-know-who.Read more
recipe Chicken Stock
sharon Greensburg, PA 07-18-2007
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Best Chicken Stock Ever!
Rated: 5 stars out of 5

My family loves soup! Wedding, Won-ton, Chicken noodle, etc. Needless to say, I go through alot of stock. I make a double... batch, measure out about 6 cups and freeze in gallon bags. I always have stock ready to use.Read more
recipe Chicken Stock
SANDRA Sierra Madre,, CA 06-01-2007
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Love it!
Rated: 5 stars out of 5

Made excellent stock. Love the additional flavor of the parsnip. I used neck and backs, which is what my butcher had in his... frozen food case for stock-making. Very flavorful!Read more
recipe Chicken Stock
C.A. Bend, OR 12-30-2006
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Parsnip
Rated: 5 stars out of 5

I truly didn't expect the parsnip to make such a dramatic difference. I have always used carrots and the two are so similar,... I guess its the spicer flavor of the parsnip but it really does add a delicious dimension to the stock. Really good.Read more
recipe Chicken Stock
DEBORAH San Francisco, CA 09-18-2006
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this is the GOLD standard
Rated: 5 stars out of 5

I have made my own chicken stock for many years--the stuff in the box is a joke. what i love about sara's recipe is the use... of wings. follow her recipe and you will have a very clear stock with great taste and that gel thing.Read more