Making Chicken Stock


Start by separating the tip, drumette and flat (wingette) for each wing. Use the tips to make chicken broth.

Parts of a Chicken Wing

Make the Stock

Stovetop Chicken Stock

Cook Time18 hrs


Note: The following will fit into a 12-quart stock pot. You can double or triple the recipe for a larger stockpot.

  • 3-4 pounds chicken wing tips
  • 2 large onions skin on quartered
  • 2 large carrots unpeeled, rinsed
  • 2 large celery ribs halved, rinsed
  • 12 whole black peppercorns
  • 1 head garlic skin on, broken into cloves
  • Water


  • Place all ingredients into a stockpot.
  • Add enough water to cover and bring to a boil.
  • Reduce heat to simmer and let simmer for 5-6 hours.
  • Scrape any fat off the top of the liquid.
  • Let pot cool for 2-3 hours then place in fridge overnight.
  • The following day, return pot to stove and heat until just warm. Scrape any fat that is present if desired.
  • Strain liquid and freeze.

Slow Cooker Chicken Stock

Cook Time6 hrs
Servings: 10 cups


  • 3 pounds chicken pieces
  • 3 carrots halved
  • 3 stalks celery halved
  • 1 onion quartered
  • 2 bay leaves
  • 1 clove garlic
  • 1 teaspoon black peppercorns
  • Water


  • Place all but the water into your slow cooker. Add enough water to fill the cooker to about 1/2″ below the top.
  • Cover and cook on low for 6 hours.
  • Turn off cooker, remove lid and let cool for 30 minutes. Strain liquid into container for later use.