ULTIMATE CHICKEN STOCK

By Clarabell

2 points/1 c serving

Ingredients

• 4 # chicken wings
• 12 c cold water
• 4 carrots, cut into 2-inch pieces
• 2 onions, quartered
• 2 celery stalks, cut into 2-inch pieces
• 2 garlic cloves, crushed
• 6 sprigs fresh parsley
• 1 t black peppercorns
• 3 bay leaves
• 2 t kosher salt, optional

Preparation

Step 1

1. Bring all ingredients to boil in large soup pot. Reduce heat and simmer, skimming surface occasionally, until liquid is reduced by one-third, 2 1/2 - 3 hours.

2. Strain stock through large strainer (or use colander lined with cheesecloth) into large bowl or pot. Discard solids. Cool at room temperature 1 hour. Cover and chill until fat has solidified on surface, at least 2 hours or overnight. Discard fat, then pack in airtight containers and chill or freeze broth.