Ingredients

The following ingredients have 4 Servings
  • 6 pounds raw chicken wings
  • 2 medium yellow onions, (quartered)
  • 2 medium carrots, (quartered)
  • 2 ribs celery, (quartered)
  • 1 cup packed fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 3 black peppercorns
  • 1 gallon cold water ((approximately))

Instruction

  • Place the wings, onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Fill the pot with cold water, covering the ingredients by 1 to 3 inches.
  • Bring the liquid to a gentle simmer over low heat (do not boil). Periodically skim the surface of the stock with a ladle, removing any bits of foam and scum that rise to the surface.
  • Simmer on the lowest possible setting for 6 to 8 hours, skimming periodically. Strain the liquid through a fine mesh strainer lined with cheesecloth, and discard the solids. Cool the stock over an ice bath (see page 14), then cover and refrigerate overnight.
  • Pnce chilled, use a spoon to remove and discard the congealed fat from the top of the stock.
  • Chicken stock can be refrigerated for 3 to 4 days, frozen in an airtight container for several months, or pressure canned for up to 1 year.