4 lbs chicken wings, backs, or a mixture or wings, backs and giblets (no liver)
12 cups water
1 large onion, quartered
2 carrots, scrubbed and cut into 1 inch pieces
2 large celery stalks with leaves, cut into 1 inch pieces
8 sprigs fresh flat leaf parsley
2 sprigs fresh thyme
12 whole black peppercorns
1 1/2 t salt, or to taste
Instructions
In a large stockpot, combine the chicken and water; bring to a boil. Skim off the foam that rises to the surface; add the onion, carrots, celery, parsley, thyme, peppercorns, and salt. Reduce the heat and simmer, paritally covered, skimming off any foam and fat occasionally, about 2 hours.
Line a colander with a paper towel or a double layer of cheesecloth; place over a large bowl. Strain the stock through the colander, pressing the solids with a wooden spoon to extract the juices; disard the solids. Refrigerate the stock until the fat rises to the surface; scrape off and discard the fat. Or cool and transfer to 1 c freezer containers to freeze; remove the fat when ready to use.
Originally Submitted
2/21/2010
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