Organic Chicken Stock Recipe

  • 3 pounds chicken wings
  • 1 large onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 2 ribs celery with leaves, chopped
  • 2 large cloves garlic, peeled and crushed
  • 2 bay leaves
  • 4 sprigs parsley
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black peppercorns
  1. Place all ingredients in a large stockpot with 10 cups water and bring to a boil. Reduce heat to low and simmer, uncovered, for at least 45 minutes (or up to 2 hours). Skim foam and fat occasionally from the surface.
  2. Strain the stock in a colander lined with a damp, double layer of cheesecloth into a large metal bowl. Discard solids.
  3. Let cool. Transfer to airtight storage containers and refrigerate for up to 5 days, or freeze for up to 2 months.