 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
2 onions |
1 celery rib |
2 carrots |
3 pounds chicken wings, backs, necks, and/or bones |
14 1/2 cups cold water |
2 whole cloves |
1/2 teaspoon dried thyme, crumbled |
4 unpeeled garlic cloves |
1 teaspoon salt |
6 fresh parsley sprigs with long stems |
12 black peppercorns |
1 bay leaf |
Directions:
1. Peel and halve onions. Halve celery rib and carrots. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6 quarts) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
2. Pour stock through a fine sieve into a large heat proof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.
|
|