Chicken Stock

soup/stew chicken onion low cal celery carrot low cholesterol simmer bon appétit

Mary Frances Heck

Makes 2 quarts

Source

Ingredients

4 pounds chicken wings

1 medium onion, unpeeled, cut into 1" pieces

2 large carrots, peeled, cut into 1" pieces

2 celery stalks, cut into 1" pieces

6 sprigs flat-leaf parsley

1 teaspoon whole black peppercorns

Method

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.