CHICKEN STOCK

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Chicken Stock image

Provided by Mary Frances Heck

Categories     Soup/Stew     Chicken     Onion     Low Cal     Celery     Carrot     Low Cholesterol     Simmer     Bon Appétit

Yield Makes 2 quarts

Number Of Ingredients 6

4 pounds chicken wings
1 medium onion, unpeeled, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
2 celery stalks, cut into 1" pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black peppercorns

Steps:

  • Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

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