Chicken Stock

Name: Chicken Stock
Ingredients: 2 pounds chicken wings or bones; 14 cups water; 3 stalks celery, coarsely chopped; 3 onions, preferably Vidalia, coarsely chopped; 3 carrots, coarsely chopped; 2 bay leaves, preferably fresh; 2 sprigs of parsley; 2 springs of thyme; 4 to 6 whole black peppercorns

9 ingredients

6 steps

Ingredients

2 pounds chicken wings or bones
14 cups water
3 stalks celery, coarsely chopped
3 onions, preferably Vidalia, coarsely chopped
3 carrots, coarsely chopped
2 bay leaves, preferably fresh
2 sprigs of parsley
2 springs of thyme
4 to 6 whole black peppercorns

Directions

1

In a large soup pot, combine the chicken wings, water, celery, onions, carrots, bay leaves, parsley, thyme, and peppercorns.
2

Bring the mixture to a boil over high heat.
3

Decrease the heat to low and simmer for 1 1/2 hours, skimming the foam off the top as it rises.
4

Strain through a colander, reserving the stock and discarding the chicken and vegetables.
5

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
6

Before using, skim off and discard any fat that has risen to the surface.