RICH CHICKEN STOCK

By BobD

Ingredients

• 10 CUPS
• 3 to 3 1/2 lb chicken wings, backs, necks, and/or bones
• 2 celery ribs, halved
• 2 carrots, halved
• 2 onions, left unpeeled, halved
• 4 garlic cloves, left unpeeled
• 6 parsley sprigs
• 2 thyme sprigs
• 12 black peppercorns
• 2 whole cloves
• 2 Turkish bay leaves or 1 California
• 3 1/2 qt (14 cups) water

Details

Servings 10
Adapted from gourmet.com

Preparation

Step 1

Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot and skim froth.

Reduce heat and gently simmer, uncovered, skimming occasionally, 3 hours.

Remove chicken, then pour stock through a fine-mesh sieve into a large bowl; discard solids.

If using stock right away, skim off and discard any fat. If not, chill stock, uncovered, until cool, then cover; discard fat after it solidifies.

COOKS NOTE: Stock can be chilled up to 1 week or frozen up to 3 months.