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Easy Chicken Stock

Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Hands-on time 10 mins
Total time 1 hr, 30 mins

Makes about 8 cups



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

How to Make It

  1. 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.