Chicken Stock

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to freeze, boil down by half to conserve space. add equal amount water when cooking.

Ingredients

• 4 lbs chick wings, backs and giblets
• 12 c water
• 1 large onion, quartered
• 2 carrots, cut in 1 inch pieces
• 2 large celery stalks with leaves, cut in 1 inch pieces
• 1 large leek, cut in 1 inch peaces
• 8 sprigs fresh parsley
• 2 sprigs fresh thyme
• 12 whole black peppercorns
• try garlic, rosemary since this recipe calls for no salt)

Preparation

Step 1

Combine chicken and water, bring to boil. Skim off foam and add vegetables and spices. Reduce heat and simmer about 2 hours, partially covered, occasional skimming off foam.

Line a colander with paper towel over a large bowl. Strain stock while pressing solids with spoon to extract juices.

Discard solids and refrigerate stock until fat rises to the surface. Scrape off an discard. Transfer to 1 c freezer containers to freeze.