Nonya Chicken Stock

1. 1

   Crack chicken wing bones in several places with back of a cleaver or large heavy knife on a cutting board. Bring chicken and remaining ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 3 hours.

2. 2

   Remove from heat and cool to room temperature, uncovered, about 1 hour. Pour stock through a large sieve lined with a triple layer of cheesecloth into a large bowl, discarding solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced, then cool to room temperature, uncovered; if there is less, add water.

3. 3

   Skim off and discard fat.

4. 4

   Stock keeps, covered and chilled, 3 days or frozen up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.