Chicken Stock for Beginners

With two daughters who are constantly getting sick in the winter and me trying to stave off whatever they have, soup is a staple in our house.

I have been trying to perfect my chicken stock for years. While it’s always been delicious, I’ve always craved that delicious golden color, much like the chicken noodle soup found in old-school kosher delis in Brooklyn.

I finally got it!

Chicken Stock
It’s taken me years to get my stock this color!

My local butcher shop had wings and I ran to get about 8 lbs. My family loves chicken wings, and I often marinate and freeze them for a quick weeknight dinner. This time, I saved all the wing tips for a special stock that I had been craving for over a week.

Want to know how I got this color? Read on:

2 lbs of wing tips, cleaned and dried

2 stalks of celery, including the leaves

2 carrots, peeled and washed

1 onion, peeled

2 tablespoons of Vegeta

Place all the ingredients in an 8 quart stock pot. Fill with cold water. Bring to a boil, then turn down to a simmer.

I cooked the stock for 6 hours, but you can always leave it on longer.

Once the stock was done, I strained it, taking out the wing tips and veggies. When it is cooled, I pour into disposable soup containers (you can also use yogurt containers!) and freeze. (Be sure to only fill the containers 3/4 of the way, leaving room at the top.)

The taste was so rich in collagen and chicken-y goodness, I think it knocked out whatever was ailing my husband. Plus, it makes you feel all warm inside.

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