Chicken stock
Endlessly versatile, homemade chicken stock is well worth the effort.
INGREDIENTS
3lb (1.3kg) chicken wings, chopped at the joints 2 celery stalks, roughly chopped 2 onions, quartered 8 sprigs parsley 4 sprigs thyme 1 bay leaf 1 tsp salt 10 whole black peppercorns, lightly crushed
METHOD
1 Combine the chicken, celery, and onion in a large saucepan with 2 qts (2 liters) cold water. Bring just to a boil over high heat. Using a large spoon, skim off any foam that rises to the surface. Reduce the heat to low and add the parsley, thyme, bay leaf, salt, and peppercorns. Partially cover the saucepan. Simmer for at least 1 and up to 3 hours.
2 Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.
PREPARE AHEAD
The stock can be cooled, covered, and refrigerated for up to 2 days.
Scrape any residual fat from the surface.
Scrape any residual fat from the surface.