- The stock delivers well-defined chicken flavor that outshines boxed broths.
- Using both a whole chicken and wings creates body and richness without veering into heaviness.
- The method is simple, repeatable, and produces consistent results suitable for everyday cooking.
A great chicken stock is one of the most valuable building blocks in a home kitchen, and this classic version delivers exactly what cooks need. Made with a whole chicken, extra wings, and a restrained set of aromatics, it produces a light golden stock with rich chicken flavor and just enough body to lend umami without overwhelming the dishes it supports.
Unlike boxed broths, which can taste flat or overly salty, homemade chicken stock offers balance and control. The addition of chicken wings boosts natural gelatin and collagen, giving the stock a subtle viscosity that enhances soups, pan sauces, and grains. Keeping the aromatics simple — onions, carrots, celery, parsley, and black peppercorns — ensures the stock remains neutral enough to work across cuisines, from classic American chicken noodle soup to risotto or braised greens.
Gentle simmering is key. A low, steady heat prevents emulsification of fat and impurities, resulting in a clear stock with a clean finish. Skipping aggressive boiling also preserves the delicate sweetness of the chicken and vegetables. Once strained, the stock can be used immediately or chilled and stored for future meals, making it an efficient make-ahead staple.
This recipe is designed to fit easily into a weekend cooking routine, yielding about four quarts, which is enough to stock the freezer and support multiple meals. It’s a foundational technique every cook should have in their repertoire, and one that rewards patience with flavor.
What is the difference between chicken stock and chicken broth?
Chicken stock is typically made with bones (often with some meat attached) and simmered to extract gelatin, resulting in more body, while broth is usually made primarily with meat and has a lighter texture.
Why shouldn’t chicken stock be boiled?
Boiling causes fats and impurities to emulsify into the liquid, leading to cloudy stock and muddled flavor; a gentle simmer preserves clarity and smooth taste.
Notes from the Food & Wine Test Kitchen
- Simmering beyond two hours dulled the chicken flavor without adding a meaningful body.
- Adding salt during cooking reduces versatility; seasoning is best done when using the stock.
- The stock sets softly when chilled, indicating proper gelatin extraction.
This recipe was developed by Liz Mervosh; the text was written by Breana Killeen.
