A clear, deeply flavored chicken stock made the traditional way with whole chicken, wings, aromatics, and a gentle simmer is a versatile kitchen staple that elevates soups, sauces, and grains.
1 (4-pound) whole chicken
3 pounds chicken wings
2 yellow onions, unpeeled and quartered
3 small carrots, scrubbed and cut into 3-inch pieces
4 celery stalks, cut into 3-inch pieces
1 small bunch fresh flat-leaf parsley
1 tablespoon black peppercorns
4 quarts water
Break chicken down into leg quarters, neck, and bone-in breasts with wings attached. Place chicken pieces, chicken wings, onions, carrots, celery, parsley, and peppercorns in a large stockpot; pour in water. Bring to a simmer over medium-high. Reduce heat to medium-low and very gently simmer, uncovered, adjusting heat as needed to maintain a low simmer, until stock is light golden, has some body, and has a rich chicken flavor, about 1 hour 45 minutes.
Remove chicken pieces from stock, and pull off meat; discard bones and skin. Reserve chicken meat for another use. Strain stock through a fine mesh strainer into a large (4-quart) heatproof container; discard solids. Use stock immediately or refrigerate, uncovered, until completely chilled, about 2 hours. Cover stock and refrigerate for up to 3 days or freeze for up to 4 months.
