Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
Pasta in Brodo
Reduce stock by half to concentrate its flavor. Add tortellini or small bow-tie pasta and cook until the pasta is al dente. Serve with grated Parmesan sprinkled over.
Garlic Soup
Simmer stock with a few cloves of garlic (or lots, if you'd prefer) until the broth is flavored to your liking. Crack an egg into the pot and lightly poach. We like to double down and serve the garlicky soup with a garlic-rubbed piece of toast.
Tomato Rice
Whisk a spoonful of tomato paste into stock and use the mixture in place of water to cook a pot of rice. This simple dish is a favorite of ours to serve with black beans or alongside pan-roasted fish.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
Step 1
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Recipe notes
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