Ingredients
- 2 tablespoons olive oil
- 2 onions, quartered
- 1 celery stalk, cut into 3-inch pieces
- 2 carrots, cut into 3-inch pieces
- 1 bay leaf
- 2 teaspoons black peppercorns
- 2 teaspoons salt
- 2 pounds chicken wings
- 5 quarts cold water
Directions
- In a large stockpot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, bay leaf, peppercorns, and salt. Sauté for 10 minutes, stirring occasionally.
- Add the chicken wings and cold water to the pot. Bring to a boil, then reduce the heat to low. Simmer for 2 hours, skimming the foam off the top of the stock as needed.
- Strain the stock through a fine-mesh sieve into a large bowl. Discard the solids.
- Allow the stock to cool before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Interesting Facts
- Chicken stock is an essential ingredient in many recipes.
- Making your own stock is a great way to use up leftover chicken parts.
- Homemade stock can be used as the base for soups, sauces, and gravies.
