This too-easy chicken stock will take your soup from good to great. As the foundation for your homemade chicken soup or chicken and dumplings, chicken stock is best when kept initially simple. This recipe is as simple as it gets, leaving room to develop infinite flavor palettes and fun dishes with the injection of different spices, herbs, and vegetables. Baking the chicken wings in the oven beforehand helps give a nice roasted touch to the otherwise basic stock, and simmering low and slow for a half hour makes sure the broth is infused with as much flavor as possible. A wire-mesh strainer will ensure no tidbits are left in your smooth stock, and we sometimes strain stock twice! This easy chicken stock is great to have on hand; you can freeze it for up to three months. If you’re whipping up batches of soup as holiday treats for your neighbors or for a hearty dinner when company comes into town, you can make this stock ahead of time and store it in the fridge for up to three days. When done right, a bowl of chicken soup is one of the most comforting dishes you can eat; and this easy stock will get you safely on your way to a bowl of piping hot hominess. Serve up some biscuits or cornbread to go with! It’ll be a filling, warm delight.
2 pounds chicken wings
2 (32-oz.) containers chicken broth
How to Make It
Preheat oven to 400°. Bake chicken wings on a baking sheet 20 to 25 minutes or until browned.
Bring chicken wings and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer 30 minutes. Pour stock through a wire-mesh strainer; discard chicken wings. Cool stock completely. Use immediately, or cover and chill up to 3 days in refrigerator or freeze up to 3 months.