Recipe - Chicken Stock2

3 pound Chicken wings
Water to cover
1 lg Onion; coarsely chopped
1 Carrot; peeled and chopped
1 Rib celery; chopped
1 Bay leaf
1 teaspoon Peppercorns
1 teaspoon Thyme
6 Parsley stems

In a large pot, combine chicken wings with enough cold water to cover by
1inch. Bring the water to a boil, skimming the scum that rises to the
surface. After about 20 minutes, when there is no more scum, add the onion,
carrot, celery stalk, bay leaf, peppercorns, thyme and parsley.

Let the mixture simmer for 2 One half hours, adding additional water if the
level drops below the wings. Strain the stock and if possible, let it chill
in the refrigerator overnight so that the fat will congeal on the top of
the stock then it is very simple to just spoon it off. Next, put the
strained stock back on the stove, bring it back to a boil and simmer until
it is reduced by half. This concentrates the flavor and makes for a really
flavorful stock. To turn it into a glace, reduce it until it has a syrup
consistency. The glace will keep in the refrigerator for weeks. The stock
needs to be boiled every 3 days or frozen.

Notes: Recipe courtesy of Sara Moulton

Recipe by: Cooking Live Show #CL9066

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998