Quick Homemade Chicken Stock
To save time and the mess, I call ahead to my grocery store's butcher and order 8 lbs. of chicken wings and legs cut into 2-inch pieces. They are ready when I get there, they don't charge for cutting it up, and I've got an extra 4 lbs. to keep in the freezer for the next time.
Author: Cook's Illustrated
Recipe type: Soup
- 1Tbsp. vegetable oil
- 1 medium onion, diced
- 4 lbs. chicken wings and/ or legs, cut into 2-inch pieces
- 2 qts. boiling water
- ½ tsp. salt
- 2 bay leaves
- Heat oil in large stockpot over medium-high heat until shimmering; add onion and cook until slightly softened, 2 to 3 minutes. Transfer onion to large bowl. Brown chicken in two batches, cooking on each hside until lightly browned, about 5 minutes per side; transfer to bowl with onions. Transfer cooked chicken to bowl with onion. Return onion and chicken to pot. Reduce heat to low, cover, and sweat until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water, salt, and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is rich and flavorful, about 20 minutes, skimming foam off surface, if desired.
- Strain broth and discard solids. Before using, defat stock. After stock has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot stock, we recommend using a ladle or fat separator.