Homemade chicken stock is one of the most valuable ingredients to have in a kitchen— it’s a wonderful base for almost any kind of soup, and using it in sauces always makes them taste better. I like to make a fortified stock by adding roasted chicken wings to the broth, which doubles the intensity of the flavors and gives the stock a rich, golden color.
Makes about 1 gallon stock.
• 6 chicken legs
• 20 chicken wings
• 1 onion, peeled and quartered
• 2 carrots, peeled and cut into 2" pieces
• 2 stalks celery, trimmed and cut into 2" pieces
• 1 sprig fresh thyme
• 1 bay leaf
• 2 cloves
• 2 tsp. black peppercorns
• 2 tsp. salt
Preheat oven to 400°F. Put chicken legs, 12 chicken wings, and 6 quarts of cold water in a tall stockpot and bring to a boil. Skim foam and fat that rises to the top, reduce heat, and simmer, skimming regularly, for 10 minutes. Add remaining ingredients and simmer for another 30 to 40 minutes. Remove legs, and when cool enough to handle, pick and reserve the meat for soup. Discard the skin and return the bones to the stockpot. Continue to simmer for another hour. Drain the stock in a colander. Allow solids to drain well, then discard them. Strain the stock through a sieve. To fortify the stock: Arrange uncooked chicken wings in a single layer on a foil-lined baking sheet. Roast 30 to 40 minutes, until golden brown, turning wings at least twice. Bring stock to a boil, add the wings, and simmer for 1 hour or until the stock has a rich, roasted-chicken flavor. Strain stock, discard wings, and refrigerate the stock. Once chilled, skim off any solidified fat and reserve for matzoh balls. (Stock can be refrigerated for 4 days or frozen for up to a month.)