BON STOCK RECIPES

Name: Chicken Stock
Yield: Makes 2 quarts
Ingredients: 4 pounds chicken wings; 1 medium onion, unpeeled, cut into 1-inch pieces; 2 large carrots, peeled, cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 6 sprigs flat-leaf parsley; 1 teaspoon whole black peppercorns

CHICKEN STOCK RECIPE | BON APPÉTIT

Chicken Stock Recipe | Bon Appétit image

Chicken wings are great for this chicken stock recipe. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Provided by Mary-Frances Heck

Yield Makes 2 quarts

Number Of Ingredients 6

Ingredients

4 pounds chicken wings
1 medium onion, unpeeled, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black peppercorns

Steps:

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

ROAST BEEF STOCK RECIPE | BON APPÉTIT

Roast Beef Stock Recipe | Bon Appétit image

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

Provided by Claire Saffitz

Yield Makes 2 quarts

Number Of Ingredients 9

Ingredients

5 pounds veal or beef marrow bones
4 peeled carrots
4 celery stalks
2 halved peeled onions
1 halved head of garlic
½ bunch flat-leaf parsley stems
4 sprigs thyme
2 bay leaves
¼ teaspoon black peppercorns

Steps:

Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.

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