Chicken Stock
Source of Recipe
Unknown
List of Ingredients
Low-Fat Chicken Stock
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
Recipe
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.
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