Ingredients
- 10 cups water
- 2 1/2 pounds chicken wings
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 large onion, coarsely chopped
- 1 teaspoon salt
- 5 parsley sprigs
- 1 bay leaf (not California)
- 1/4 teaspoon dried thyme
- 6 black peppercorns
Directions
- Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.
