Chicken Stock

Name: Chicken Stock
Ingredients: 5 pounds chicken wings, rinsed and patted dry; 2 medium onions, quartered; 2 small carrots, halved; 2 celery ribs, halved; 2 small parsnips, halved; 1 bay leaf, preferably Turkish; 1 teaspoon whole black peppercorns; 8 fresh parsley stems; 2 fresh thyme sprigs or 1 teaspoon dried

9 ingredients

10 steps

Ingredients

5 pounds chicken wings, rinsed and patted dry
2 medium onions, quartered
2 small carrots, halved
2 celery ribs, halved
2 small parsnips, halved
1 bay leaf, preferably Turkish
1 teaspoon whole black peppercorns
8 fresh parsley stems
2 fresh thyme sprigs or 1 teaspoon dried

Directions

1

Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches.
2

Bring to a boil over medium-high heat, skimming the scum that rises to the surface.
3

Reduce the heat to medium-low and simmer, skimming often, for 20 minutes.
4

Add the remaining ingredients.
5

Simmer for 2 1/2 hours.
6

Strain the stock, cool slightly, and skim off the fat that rises to the top.
7

(Alternatively, chill in the refrigerator overnight.
8

Remove the fat that accumulates on the surface.)
9

Return the stock to the stockpot and bring to a strong simmer over medium-high heat.
10

Simmer until the liquid has reduced by 1/3 to concentrate the flavor.