Simple Chicken Stock

Directions

1. 1
   Cut each wing at joints into 3 pieces.
2. 2
   In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth.
3. 3
   Add remaining cup water and bring mixture to a simmer, skimming froth.
4. 4
   Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
5. 5
   Pour stock through a fine sieve into a large heatproof bowl and discard solids.
6. 6
   Cool stock, uncovered.
7. 7
   Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
8. 8
   Remove fat before using.