We go through a LOT of chicken stock in my kitchen, and I like to make my own.
I discovered a few years back the those chicken wing-tips that I usually cut off the wings before cooking, have a near perfect ratio of skin to bone for making a rich, delicious stock.
Chicken feet are also ideal for stocks and broths, but we’ll stick to the shallow end of the pool today…
Now, I keep a zip-bag in the freezer and toss my wing tips in it whenever I cook a chicken, or chicken wings. About once a month, I’m usually ready to make a half-gallon batch of stock.
Note: If you don’t have the wing-tips, you can use the leftover carcass of a rotisserie or roasted chicken, instead.
Here’s the recipe…
Simple Chicken Stock
1 gallon water
1 lb chicken wing tips
2 Tbs. butter
2 Tbs salt
4 cloves chopped garlic
1 yellow onion, chopped
2 cups chopped celery
1 cup chopped carrots
1 tsp. black pepper
Note: You can customize your stock based on the recipe you plan to use it for, I made my last batch specifically for some roasted mushroom udon soup, so I also added 2 Tbs of Thai fish sauce, 1 cup of roasted mushrooms, star anise, and fresh cilantro to the stock.
Heat butter in a pan over medium heat, and sauteed thawed wing tips (sprinkle with 1/2 of the salt) until browned. Transfer to a stock pot with water.
Add remaining ingredients and bring to a low simmer, and cook until liquid is reduce by half (about 2 hours).
Strain the stock into a bowl to remove solids. Taste and add additional salt, if needed.
Refrigerate overnight, and then remove the solid fat that rises to the top.
You can throw this away, or (better) save to to fry with as you would butter. Jewish cooking calls this fat “schmaltz” and it makes the best scrambled eggs ever!
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Stock will keep 2-3 days in the fridge, or several months in the freezer. I like to freeze it in ice-cube trays, so it’s ready in pre-portioned cubes when I need it.