While the world is watching football and eating wings, I’m making chicken wing stock. Chicken wings are ideal for stock because they’re mostly bone, and homemade stock is 100% better than anything sitting on a shelf. Better tasting, better quality.
If you are here, you probably know that terms like “natural chicken flavor” and “yeast extract” are far from natural. I, mean, seriously? There are 5 components to flavorful stock: chicken wings, carrot, onion, celery, and a boquet garni.
Don’t worry about that last one. It’s easier than it sounds. You just take a handful of parsley stems, a few peppercorns, and thyme sprigs and bundle them all together. Actually, you don’t even have to bundle them because the stock gets strained anyway, so just throw them in the pot along with everything else.
When making stock, you want to simmer rather than boil so as not to agitate the ingredients. The less agitation in the pot, the clearer your stock. That’s the best piece of advice I can give! That, and, feel free to add in fennel, parsnip, or leeks or try any dried spices you’d like.
Recipes to Try Chicken Wing Stock:
Chicken Wing Stock
- 4 pounds chicken wings
- 1 carrot peeled and roughly chopped
- 4 stalks celery roughly chopped
- 1 onion roughly chopped
- 10 parsley stems
- 5 peppercorns
- 4 sprigs fresh thyme
- Add all the ingredients to a large pot with tall sides. Fill the pot with 4 quarts of filtered water, leaving about 2 inches of room from the top edge. Place a lid on it ajar so that steam can escape. Turn the heat on high and as soon as it starts to boil, lower the heat to medium-low to maintain a simmer for 3 hours.
- Skim the surface with a large spoon to remove any gray foam and discard. Strain through a fine mesh strainer into a large pitcher or pot. Refrigerate and use within 5 days or freeze for up to 2 months.
Which Chicken Parts to Use for Stock:Chicken wings, chicken neck, backbone, bones, wing tips are all good for stock.
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