Active time: 45 min Start to finish: 4 hr
Stock can be chilled 3 days or frozen 1 month.
Recipe information
Yield
Makes about 10 cups
Ingredients
Special Equipment
Preparation
Step 1
Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
Step 2
Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
Step 3
If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
