Chicken Stock

Directions

1. 1
   Rinse the chicken wings.
2. 2
   Put them in a stockpot and add enough cold water to cover by 2 inches.
3. 3
   Bring the mixture just to a boil over high heat, skimming and discarding the surface skim with a slotted spoon.
4. 4
   Reduce the heat to medium-low and simmer, skimming frequently, for 20 minutes.
5. 5
   Add the onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns;simmer for 2 1/2 hours.
6. 6
   Strain the stock and skim off all the fat that rises to the surface.
7. 7
   (Alternatively, cool the stock and refrigerate it overnight.
8. 8
   The fat will harden on top of the stock and is much easier to remove.)
9. 9
   Return the stock to the pot and simmer until reduced by one-third, about 30 minutes.
10. 10
    Divide the stock among several resealable plastic bags and freeze it.