Chicken Stock

There is something comforting about homemade chicken stock. It’s a great way to use leftover chicken carcasses or bones, but for this recipe I have used the simpler option of chicken wings.

I have given methods for both white and brown stock. The fundamental difference is simply the browning of the bones in the latter. White stock is multi-purpose, while brown is more specialized, for rustic, braised dishes and stews.