Easy Chicken Stock

Southern Living
Easy Chicken StockRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller





Makes about 8 cups


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2 pounds chicken wings
2 (32-oz.) containers chicken broth


Hands-on: 10 Minutes
Total: 1 Hour, 30 Minutes

Preheat oven to 400°. Bake chicken wings on a baking sheet 20 to 25 minutes or until browned. Bring chicken 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 wings. Cool stock completely. Use immediately, or cover and chill up to 3 days or freeze up to 3 months.

Created date

September 2014