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Chicken Stock

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Author: Viella

Ingredients

  • 8 oz uncooked chicken wing tips and/or remnants
  • 1 1/2 cups scallion or onions roughly chopped
  • 2 cups celery with leaves roughly chopped
  • Bunch parsley and/or thyme or 2 tbsp dried parsley and/or thyme
  • 4 Bay leaves fresh or dried
  • 2 cups of root vegetables i.e. carrots parsnips, turnips, radish, leeks (no beets or potatoes)
  • 1 cup seeded or fleshy vegetables i.e. sugar snap peas snow peas, sweet pepper (if you have it)
  • 4-6 cups water - enough to cover ingredients in stock pot add more or less if necessary.

Instructions

  • Place all ingredients into stock pot, and heat on high until contents rises almost to boiling point, then lower heat to a low simmer and cook for 2-3 hours.
  • Check on your stock regularly to ensure flavors combine and complement nicely.
  • Add salt and pepper to taste if desired.
  • Allow to cool and transfer to an airtight container and refrigerate.

Notes

Many recipes advise you to skim the stock of fat, I prefer to leave the fat to protect the contents of the stock while storing in the fridge, plus the fat adds flavor. If you prefer, you can of course skim your stock.
Many recipes will advise to add salt and pepper, I do not. I prefer to leave the salt and pepper out as I want the flexibility of adding my stock to sauces, gravies and soups which may have already reached its salty, seasoned peak. You can always add salt and pepper as desired once you have added your stock to a recipe.