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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 onions |
1 celery rib |
2 carrots |
1/2 teaspoon dried thyme |
3 pounds chicken wings,backs, necks, and/or bones |
14 1/2 cups cold water |
2 whole cloves |
4 unpeeled garlic cloves |
1 teaspoon salt |
6 long fresh parsley sprigs |
12 black peppercorns |
1 bay leaf |
Directions:
1. Peel and halve onions. Halve celery rib and carrots and crumble thyme. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
2. Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
3. Pour stock through a fine sieve into a large heatproof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.
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