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1
Wash the chicken parts and turkey wings thoroughly under cold running water, and drain them well.
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2
Put them with the water in a large stockpot, and bring to a boil over high heat.
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3
Lower heat to medium, and boil for 1 hour.
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4
Skim off the surface foam and fat occasionally.
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5
Meanwhile, place the onion, cut sides down, directly over an open flame, and cook until the cut surface is well browned, about 3 minutes.
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6
Move the onion halves with a pair of tongs as necessary to brown all over, evenly.
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7
(You may also brown the onion, cut sides down, in a heavy skillet over medium heat.)
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8
Add to the pot all the remaining ingredients except the salt.
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9
Bring the pot to a boil again, occasionally skimming the fat and foam off the top.
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10
Lower the heat until the liquid is perkingone or two large bubbles rising to the surface at a time.
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11
Partially cover, and cook for 3 hours, adding salt to taste.
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12
Strain the broth through a colander lined with a dampened kitchen towel or cheesecloth.
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13
If you want to use the stock immediately, you can remove much of the liquid fat floating on the surface by lightly dragging a folded paper towel over the surface.
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14
It will be easier to degrease the stock if you have time to chill it completely in the refrigerator.
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15
The fat will then rise to the surface and solidify, and can simply be lifted off.
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16
The stock can be refrigerated up to 4 days, or frozen up to 3 months.
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17
It will be easier to use if frozen in small (1-to-2-cup) containers.
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18
Once frozen, the stock can be removed from the containers and stored in sealable freezer bags, to be taken from the freezer as needed.
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19
You can also freeze stock directly in zip-lock plastic bags once it has cooled.
