Once you get the hang of homemade chicken stock, you might never go back to the store-bought kind. When you make your own stock, you can control the flavors and it often ends up to be more affordable. This recipe uses chicken wings, which work well since they’re mostly just skin and bones, but if you have a leftover roast chicken, an equal quantity of bones would work just as well. Smart storage tip: Many recipes call for 4 cups of stock, so it can be convenient to invest in quart containers for efficient cooking.
Nonstick cooking spray
5½ pounds chicken wings
1 large leek
5 celery stalks
3 medium yellow onions, left unpeeled, halved
4 medium carrots, halved
7 cloves garlic, smashed
8 lemon peel strips (from 2 lemons)
2 bay leaves
1 tablespoon black peppercorns
Sat fat 0.30g
How to Make It
Preheat oven to 450°F. Lightly coat 2 rimmed baking sheets with cooking spray; arrange wings on one baking sheet.
Cut leek in half lengthwise; rinse well and pat dry. Separate whites and greens; set aside greens. Arrange leek whites, celery, onions, carrots, and garlic on second baking sheet.
Roast wings and vegetables until lightly golden, about 30 minutes for vegetables and 1 hour for wings.
Transfer roasted wings and vegetables to a large stockpot; add lemon peel, bay leaves, peppercorns, reserved leek greens and 6 quarts cold water. Bring to a boil over medium. Reduce to a simmer; cook, skimming foam often, until stock is flavorful, 3 to 4 hours.
Pour stock through a fine-mesh sieve into a large bowl; discard solids. Serve warm, or let cool 30 minutes to 1 hour before transferring to airtight containers. Stock keeps refrigerated for 1 week or frozen for up to 6 months.
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