CHICKEN STOCK

By LindaW1955

Ingredients

• 2 onions
• 1 celery rib
• 2 carrots
• 1/2 tsp dried thyme
• 3 # chicken wings, backs, necks and/or bones
• 14 1/2 cups cold water
• 2 whole cloves
• 4 garlic cloves, unpeeled
• 1 tsp salt
• 6 long fresh parsley sprigs
• 12 black peppercorns
• 1 bay leaf

Details

Servings 10

Preparation

Step 1

1. Peel and halve onions. Halve cele rib and carrots and crumble thyme.
2. If using wings, cut each wing at joints into 3 pieces. In a stockpot combine chicken parts with 14 cups water and bring to a boil, skimming froth.
3. Stick 2 onion halves with 1 clove each and add to stockpot with celery, carrots, thyme and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
4. Pour stock through a fine sieve into large heatproof bowl and discard solids. Cool stock uncovered. Can freeze up to 3 months.