When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Basic Chicken Stock
In 2002, Sara Moulton wrote her first cookbook, “Sara Moulton Cooks At Home”. Sadly, it’s now out of print. But, during the time is was on the market, Sara made quite a few extra visits to ABC’s Good Morning America program. During one visit she showed how to make this chicken stock which is a basic ingredient in thousands of recipes.
5 pounds chicken wings, rinsed and patted dry
2 medium onions, quartered
2 small carrots, halved
2 celery ribs, halved
2 small parsnips, halved
1 bay leaf, preferably Turkish
1 teaspoon whole black peppercorns
8 fresh parsley stems
2 fresh thyme sprigs or 1 teaspoon dried
1. Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming the scum that rises to the surface. Reduce the heat to medium-low and simmer, skimming often for 20 minutes. Add the remaining ingredients.
2. Simmer for 2 1/2 hours.
3. Strain the stock, cool slightly and skim off the fat that rises to the top. (Alternatively, chill in the refrigerator overnight. Remove the fat that accumulates on the surface.)
4. Return the stock to the stockpot and bring to a strong simmer over medium-high heat. Simmer until the liquid has reduced by one third to concentrate the flavor.