Chicken Stock
Chicken Stock: in this case, homemade really is better
Chicken stock – it’s the unsung hero of the kitchen, the liquid gold that turns a simple soup into something soul-satisfying and a stew into pure comfort. Sure, you can grab a carton of that boxed stuff, but homemade stock? That's where the magic happens. There’s just something about simmering chicken bones with aromatic veggies, herbs, and a dash of love that gives it that rich, deep flavor you can’t get from a shelf. If you can't make your own, at least support your local grocer or butcher who makes it fresh – it’s worth every drop. Save the boxed stock for when you're in a pinch, but on special occasions, give your dishes the real deal. Your taste buds will thank you.
1 tablespoon vegetable oil
3 1/2 pounds chicken wings, chopped at the joints
1 medium onion
1 medium carrot, chopped
1 rib celery, chopped
3 garlic cloves, whole
2 to 3 quarts water, or as needed
4 sprigs fresh parsley
3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 bay leaves
Heat the oil in a large pot over medium-high heat. Toss in the chicken wings, onion, carrot, and celery, stirring frequently for about 10 minutes—just enough to soften the veggies, but no need to brown the chicken.
Pour in enough cold water to cover everything by about 2 inches.
Bring it all to a boil over high heat, skimming off any foam that floats to the top.
Add the parsley, thyme, peppercorns, and bay leaves. Lower the heat and let it simmer, uncovered, until the broth is rich and flavorful—at least 2 hours. Feel free to let it go up to 6 hours on the lowest setting if you’ve got the time.
Once it’s done, strain the broth through a colander into a large bowl and discard the solids. Let it sit for 5 minutes to settle.
Skim off the yellow fat that floats to the top. Let the broth cool to room temp, then cover and refrigerate until you're ready to use. If you want to get rid of even more fat, chill it for a few hours. The fat will solidify on top, making it easy to scoop off. Alternatively, a fat separator works wonders—just pour the broth and watch the fat separate out through the spout.
And there you go—enjoy!