Makesabout 10 cups
- Active time:20 min
- Start to finish:4 hr
April 2008
-
3 to 3 1/2
lb
chicken wings, backs, necks, and/or bones
-
2
celery ribs, halved
-
2
carrots, halved
-
2
onions, left unpeeled, halved
-
4
garlic cloves, left unpeeled
-
6
parsley sprigs
-
2
thyme sprigs
-
12
black peppercorns
-
2
whole cloves
-
2
Turkish bay leaves or 1 California
-
3 1/2
qt
(14 cups) water
-
Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming occasionally, 3 hours.
-
Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.
-
If using stock right away, skim off and discard any fat. If not, chill stock, uncovered, until cool, then cover; discard fat after it solidifies.
Cooks’ note: Stock can be chilled up to 1 week or frozen up to 3 months.
