Ingredients:
4 pounds chicken wings, backs, or a mixture of wings, backs, and giblets (no liver)
12 cups water
1 large onion, quartered
2 carrots, scrubbed and cut into 1-inch pieces
2 large celery stalks with leaves, cut into 1-inch pieces
1 large leek, cleaned and cut into 1-inch pieces
8 sprigs flat-leaf parsley
2 sprigs fresh thyme
1 ½ teaspoon Sea salt, or to taste
Directions:
In a large stockpot, combine the chicken and water; bring to a boil. Skim off the foam that rises to the surface; add the onion, carrots, celery, leek, parsley, thyme, and salt. Reduce the heat and simmer, partially covered, skimming off any foam and fat occasionally, about 2 hours.
Line a colander with a paper towel or a double layer of cheesecloth; place over a large bowl. Strain the stock through the colander, pressing the solids with a wooden spoon to extract the juices; discard the solids. Refrigerate the stock until the fat rises to the surface; scrape off and discard the fat. Or cool and transfer to 1-cup freezer containers to freeze; remove the fat when ready to use.
Makes 8 cups
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