Chicken Stock

1. 1

   Rinse the chicken wings.

2. 2

   Put them in a stockpot and add enough cold water to cover by 2 inches.

3. 3

   Bring the mixture just to a boil over high heat, skimming and discarding the surface skim with a slotted spoon.

4. 4

   Reduce the heat to medium-low and simmer, skimming frequently, for 20 minutes.

5. 5

   Add the onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns;simmer for 2 1/2 hours.

6. 6

   Strain the stock and skim off all the fat that rises to the surface.

7. 7

   (Alternatively, cool the stock and refrigerate it overnight.

8. 8

   The fat will harden on top of the stock and is much easier to remove.)

9. 9

   Return the stock to the pot and simmer until reduced by one-third, about 30 minutes.

10. 10

    Divide the stock among several resealable plastic bags and freeze it.

* Per serving · 4 servings · Values may vary.

No additional tips available.