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Chicken Stock & Freezing Tip

List of Ingredients




4 lbs. Chicken Wings
4 cups Cold Water
3 Stalks Celery, Sliced
1 Onion, Sliced
1 Carrot, Sliced
4 Fresh Parsley Sprigs
4 Cloves
4 Black Peppercorns
1 tsp. Thyme, Dried, Crumbled
1 Bay Leaf




Recipe



Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface.
Add remaining ingredients to pot; simmer 2 hours.

Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat.

Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. Can be prepared ahead.
Cover and refrigerate 2 days or freeze up to 6 months.

Makes 8 cups.
To Freeze Stock:
in ice trays until frozen; then put in large zip lock freezer bag, labeled for storage. Approximately 7 stock "cubes" equal one cup of stock, so it makes it easy to pop out a few when cooking, or take out a measured amount for a recipe.