Rich Chicken Stock

 Warming Soup Recipes

12 cups


  • 6 pounds chicken wings

  • 4 quarts cold water

  • 8 parsley sprigs

  • 3 scallions (halved crosswise)

  • 1 ½ tablespoons kosher salt


  1. In a large saucepan, cover the chicken wings with the cold water and bring to a simmer over moderate heat, skimming as necessary. Add the parsley, scallions and salt and simmer for 2 hours, skimming occasionally. Line a colander with 4 layers of dampened cheesecloth. Set the colander over a heatproof bowl and pour in the stock. Let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month. Skim off the fat before using.

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