Chicken Stock

By Tingrin3

Ingredients

• Makes 2 quarts
• 4 lb. chicken wings
• 1 medium unpeeled cut into 1" pieces
• 2 large carrots peeled cut into 1" pieces
• 2 celery stalks cut into 1" pieces
• 8 sprigs flat leaf parsley
• 1 teasp. whole black peppercorns

Preparation

Step 1

Combine all ingredients and 3 quarts cold water in a large stockpot.
Bring to a boil, reduce heat and simmer gently, skimming the surface occaisionally until stock is reduced to on third (2 1/2 - 3 hours.)

Strain stock through a fine mesh sieve into a large bowl. Discard solids.
Stock can be made 3 days ahead. Let cool completely, cover with lid and chill or freeze up to 3 months.