Chicken Stock with Parmigiano-Reggiano Rinds
You can use any chicken part to make broth, but the less meaty parts provide better flavor. Ask your butcher for wings, backs, and necks, or use these parts from a cut-up fryer (you'll need more than one cut-up fryer, though).
INGREDIENTS | YIELDS 8 cups
- 5 pounds chicken backs, necks, and wings
- Small bunch of parsley
- 8 sprigs fresh thyme, or 1 teaspoon dried
- 1 bay leaf
- 4 quarts cold water
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 3–4 pieces of Parmigiano-Reggiano rind, about 3” × 3” each
Combine chicken parts, parsley, thyme, bay leaf, and water in a large stockpot over high heat. Bring to a boil, reduce heat, and then simmer gently.
Add chopped onions, carrots, and celery stalks, and continue simmering, uncovered for 3 hours.
Add Parmigiano-Reggiano rinds, and simmer for 30 minutes.
Strain stock into a clean pot, and discard all but the broth. Stock may be used right away, frozen, or covered and refrigerated.
