Romulo Yanes
Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
Recipe information
Yield
Makes 2 quarts
Ingredients
4
pounds chicken wings
1
medium onion, unpeeled, cut into 1-inch pieces
2
large carrots, peeled, cut into 1-inch pieces
2
celery stalks, cut into 1-inch pieces
6
sprigs flat-leaf parsley
1
teaspoon whole black peppercorns
Preparation
Step 1
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Nutrition Per Serving
1 serving contains: Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 0 Sodium (mg) 25