Rich Chicken Stock

1. 1

   In a large saucepan, cover the chicken wings with the cold water and bring to a simmer over moderate heat, skimming as necessary.

2. 2

   Add the parsley, scallions and salt and simmer for 2 hours, skimming occasionally.

3. 3

   Line a colander with 4 layers of dampened cheesecloth.

4. 4

   Set the colander over a heatproof bowl and pour in the stock.

5. 5

   Let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.

6. 6

   Skim off the fat before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.