Chicken stock2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken wings |
| Water to cover | ||
| 1 | large | Onion; coarsely chopped |
| 1 | Carrot; peeled and chopped | |
| 1 | Rib celery; chopped | |
| 1 | Bay leaf | |
| 1 | teaspoon | Peppercorns |
| 1 | teaspoon | Thyme |
| 6 | Parsley stems | |
Directions
In a large pot, combine chicken wings with enough cold water to cover by 1-inch. Bring the water to a boil, skimming the scum that rises to the surface. After about 20 minutes, when there is no more scum, add the onion, carrot, celery stalk, bay leaf, peppercorns, thyme and parsley.
Let the mixture simmer for 2½ hours, adding additional water if the level drops below the wings. Strain the stock and if possible, let it chill in the refrigerator overnight so that the fat will congeal on the top of the stock then it is very simple to just spoon it off. Next, put the strained stock back on the stove, bring it back to a boil and simmer until it is reduced by half. This concentrates the flavor and makes for a really flavorful stock. To turn it into a glace, reduce it until it has a syrup consistency. The glace will keep in the refrigerator for weeks. The stock needs to be boiled every 3 days or frozen.
Notes: Recipe courtesy of Sara Moulton Recipe by: Cooking Live Show #CL9066 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998