Rich Chicken Stock

 Warming Soup Recipes

8 cups


  • 4 pounds chicken wings

  • 2 whole chicken legs

  • 1 medium onion, halved

  • 1 bay leaf

  • 2 teaspoons salt


  1. In a small stockpot, cover the chicken parts with 12 cups of water and bring to a boil over high heat. Skim the surface and reduce the heat to low. Add the onion, bay leaf and salt, cover partially and simmer for 1 hour. Slowly strain the stock into a clean pan and boil over high heat, skimming occasionally, until reduced to 8 cups, about 20 minutes. If using immediately, skim off as much fat as possible. Or let the stock cool to room temperature and refrigerate for up to 3 days. Skim off the fat before using.

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