SIMPLE CHICKEN STOCK
Yield Makes about 10 cups
Number Of Ingredients 2
Steps:
- Cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth. Add remaining ‚ cup water and bring mixture to a simmer, skimming froth. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
- Pour stock through a fine sieve into a large heatproof bowl and discard solids. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.
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