You may also like
Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 5 to 6 pounds chicken parts, including 3 pound wings
- 4 quarts cold water
- 1 onion, left unpeeled, quartered
- 8 garlic cloves, left unpeeled
- 1 celery rib, quartered
- 1 carrot, quartered
- 6 long parsley sprigs
- 1 large thyme sprig
- 1 Turkish or 1/2 California bay leaf
Method
- Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
- Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
- If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.
