Chicken Stock 3
Serving Size : 1
Ingredients for prepare Chicken Stock 3
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | pounds | chicken wings |
water to cover
chicken stock 3 |
| 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 |
recipe Chicken Stock 3
In a large pot, combine chicken wings with
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enough cold water to cover by 1-inch. Bring the water to a
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boil, skimming the scum that rises to the surface. After about 20 minutes, when there is no
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more scum, add the onion, carrot, celery stalk, bay leaf, peppercorns, thyme and
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parsley. Let the mixture simmer for 2 1/2 hours, adding additional water if the
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level drops below the wings. Strain the stock and if possible, let it chill in the refrigerator overnight
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so that the fat will congeal on the top of the stock then it is very simple
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to just spoon it off. Next, put the strained stock back on the
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stove, bring it back to a boil and simmer until it is reduced by half. This concentrates the
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flavor and makes for a really flavorful stock. To turn it into a glace, reduce it until
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it has a syrup consistency. The glace will keep in the refrigerator for weeks. The stock needs to be boiled
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every 3 days or frozen. Notes: Recipe courtesy of Sara Moulton
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