Basic Chicken Stock


Prepared in an Enamelled Cast Iron Stockpot

1. Combine all ingredients with 3 quarts cold water in a stockpot. Bring to a boil. Reduce heat and let simmer, skimming the surface occasionally until the stock is reduced by one third.

2. Strain stock through a fine-mesh sieve into a large bowl. Discard solids.

3. Can be made 3 days ahead, or frozen in ice cube trays up to 3 months.

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4 pounds mixed chicken wings and drumsticks
2 celery stalks, roughly chopped
2 large carrots, roughly chopped
1 large yellow onion, peeled and roughly chopped
Handful of thyme
Handful of flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Preparation and Cooking:
Under 1 hour