I found myself with a pack of chicken wings on my hands that were expiring on the same day, but I wasn’t in the mood for wings. So, instead of letting them go to waste, I decided to make some homemade chicken stock to freeze for use at a later date! I plan to use this when I attempt to make Shoyu ramen when the temperature outside cools down just a bit.
To make chicken stock, you can use wings, the chicken carcass, or other scrap bits. These instructions are for using the wings, because that’s what I had.
For 2-4 quarts of broth, you will need:
- 2-4 lbs of chicken wings
- 1 onion
- 2 medium carrots
- 1/2 tsp black peppercorns
- 1/2 tsp dried thyme
- 1/2 tsp dried celery seed (or 1 stalk fresh celery)
- 2-3 dried bay leaves
- 1 tsp dried parsley
The spices and veggies are optional, but sure add flavor!
Drizzle 1-2 tsp vegetable oil in a stock pot. Heat over medium-high heat.
While the pot is heating up, chop the wings into 3 sections (at the joints).
Add the cut wings into the pot.
Let the chicken cook for a few minutes while you chop up the carrots and onions. Just a rough chop- this doesn’t have to be perfect. The solids will be strained and discarded later.
Add the veggies to the pot…
Let the veggies cook for 5 minutes with the chicken to soften them up a bit.
Fill the pot with enough water to cover the chicken and veggies by about 2 inches.
Bring to a boil, and add the herbs and spices. Give it a stir, reduce the heat, and simmer for 2-6 hours. The longer this cooks, the more concentrated and flavorful your stock will be.
Here it is after about 2 hours.
Once you are satisfied with how long the stock has simmered, remove from heat and strain the liquid into a bowl or pitcher. Discard the solids.
Cover the stock and refrigerate for a few hours, or overnight.
Once chilled, your stock should have a layer of fat on top much like this. You can remove this layer with a spoon and discard.
Spoon the stock into lidded containers and refrigerate for up to 2 weeks or freeze for up to 3 months! Enjoy!