Recipe courtesy of Tia Mowry
Episode: Girls' Night
2 hr
30 min
5 cups


  • 1 pound bone-in chicken breasts
  • 1 pound chicken wings 
  • 1 large yellow onion, diced 
  • 2 carrots, scrubbed and diced 
  • 2 ribs celery with leaves, diced 
  • 4 sprigs fresh parsley 
  • 3 cloves garlic
  • 1 bay leaf 
  • 1 tablespoon kosher salt 
  • 2 teaspoons black peppercorns 
  • 8 cups filtered water 


Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.

Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.

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