You know it’s bad when the temperature outside hits 30°F and you’re celebrating because it feels like a heat wave compared to the negative temperatures that have plagued Wisconsin for the past two weeks. I spent the past two weeks burrito-rolled in a blanket on my couch because it just seemed like the bitter cold kept creeping through my windows and into my house. I also spent the past week indulging on hearty bowls of soup because, honestly, what goes better with cold weather than hearty bowls of soup made from homemade chicken stock?
This was the first time that I had ever made homemade stock because typically I just buy the prepackaged stuff at the grocery store and call it a day. To me it has always been easier. But honestly, making homemade stock is SO easy and the flavor is so much more amazing than you can ever get in a package! I also like that you can add in extra vegetables and herbs to play around with the flavor.
I get the question a lot of, ‘What’s the difference between stock and broth?’ So let’s go ahead and address that first:
BROTH is any liquid that has had meat cooked in it, or really any flavored cooking liquid. It also is typically salted, unlike stock.
STOCK involves the bones that have been simmered for a long period of time to extract their gelatin and flavor. When you make this recipe you’ll note that when it is cold it turns slightly gelatinous. You traditionally use stock to cook with because it is unseasoned.
You would use stock for cooking things like risotto or a poached fish and you would use broth for something more like a soup or on it’s own for a warm bowl of broth!
I used chicken wings for my stock because they are inexpensive and provide a lot of flavor. If you just finished a rotisserie chicken you can keep the carcass and use that instead. This is a pretty basic recipe but it will yield a delicious stock that you can freeze and use for up to three months.
Once you make this stock at home you’ll never purchase a can of it again at the store!
- 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
- Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil then reduce heat and simmer gently, skimming the surface occasionally.
- Simmer for 2½ to 3 hours.
- Strain stock through a fine-mesh sieve into a large bowl and discard solids. Use immediately or freeze for up to 3 months.