Chicken Stock



When I lived with Kiki and Colton in Gilbert, Ariz. for the brief month that I did, I found this recipe for chicken stock in one of Kiki’s Cooking Light magazines. I’ve been dying to try it since I moved to Portland.


  • 8 lbs. chicken wings
  • cooking spray
  • 5 qts. water, divided
  • 4 celery stalks, cut into 3-inch pieces
  • 2 onions, quartered
  • 3 carrots, cut into 3-inch pieces
  • 15 parsley sprigs
  • 10 thyme sprigs
  • 3 bay leaves



  1. Preheat oven to 425 degrees.
  2. Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for one hour or until browned.
  3. Place wings in two large stock pots. Pour 1/2 qt. water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpots.
  4. Add the remaining 4 quarts of water and the rest of the ingredients in the stockpots. Bring to a boil.
  5. Reduce heat to low and simmer four hours, skimming off and discarding foam as needed (I didn’t need to do this at all).
  6. Strain stock through a fine sieve into a large bowl (or another stockpot, if you have one). Discard solids. Cool stock to room temperature. Cover and refrigerate eight hours.
  7. Skim solidified fat from the surface of the stock and discard. Yields 18 cups.

I wasn’t sure what to expect since I’ve never made chicken stock before, and I’m not even sure how to rate this recipe because who eats chicken stock alone? No one. Quite frankly, I don’t even know how it tastes.

Though you’re supposed to let it cool and then skim the fat, Sis used some to make tomato soup tonight. When eating her soup, she turned to me and said, Your stock is good. I said, How do you know? She shrugged her shoulders and responded, Well it didn’t make my soup taste bad.

So, there you have it. It doesn’t make food taste bad. From the mouth of my sister!

Recipe rating: 


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