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Chicken Stock

Ingredients

• 3 pounds chicken wings, backs, and/or necks
• 3 stalks celery with leaves, cut up
• 2 medium carrots, unpeeled and cut up
• 1 large onion, unpeeled and cut up
• 4 sprigs fresh parsley
• 2 bay leaves
• 2 cloves garlic, unpeeled and halved
• 1 teaspoon salt
• 1 teaspoon dried thyme, sage, or basil, crushed
• 1/2 teaspoon whole black peppercorns or 1/4 teaspoon ground black pepper
• 6 cups cold water

Directions

1. If using wings, cut each wing at joints into three pieces.
2. Place chicken pieces in a Dutch oven.
3. Add remaining ingredients and simmer, covered, for 2 1/2 hours.
4. Remove chicken pieces from Dutch oven.
5. Strain stock into a large bowl through two layers of cheesecloth.
6. Discard vegetables and seasonings.
7. If using the stock while hot, skim off fat, otherwise chill for 6 hours then lift off fat with a spoon.
8. Reserve chicken for another use.
9. Cover and chill for up to 3 days or freeze for up to 6 months.

Attribution