Name: Rich and Flavorful Chicken Stock
Cook time: 20 min
Total time: 4 1/2 hr
Yield: Makes 2 1/2 quarts
Ingredients: 5 to 6 pounds chicken parts, including 3 pound wings; 4 quarts cold water; 1 onion, left unpeeled, quartered; 8 garlic cloves, left unpeeled; 1 celery rib, quartered; 1 carrot, quartered; 6 long parsley sprigs; 1 large thyme sprig; 1 Turkish or 1/2 California bay leaf

There really isn't a lot of work involved in making chicken stockyou pretty much drop everything into a pot of water and let it simmer. What you do need, though, is time and patience to let the chicken, vegetables, and herbs transform the water into a golden, savory liquid that will make all the difference in soups and sauces.

Cooks note:

Stock can be chilled up to 1 week or frozen up to 3 months.◊

Recipe notes

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