Skip to main content
Epicurious

Simple Chicken Stock

1.9

(4)

Recipe information

  • Yield

    Makes about 10 cups

Ingredients

3 pounds chicken wings
14 1/2 cups cold water

Preparation

  1. Step 1

    Cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth. Add remaining ‚ cup water and bring mixture to a simmer, skimming froth. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.

    Step 2

    Pour stock through a fine sieve into a large heatproof bowl and discard solids. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.

TagsStockChicken WingChickenPoultryGluten FreeDairy FreeNut FreeMeal Prep5 Ingredients or FewerSimmerGourmet
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.