FoodNetwork.com Recipe Cards
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- Prep Time:
- 20 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 4 hr 0 min
- Level:
- Easy
- Serves:
- about 6 cups
Ingredients
5 pounds chicken wings16 cups (4 quarts) water
2 medium onions, peeled and quartered
1 carrot, halved
1 parsnip
1 celery stalk, quartered
1 bay leaf
1 teaspoon dried thyme
a few sprigs fresh parsley
8 whole black peppercorns
Directions
In a large stockpot, combine thewings with the water and bring to a boil, skimming off the scum that rises to the surface.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Simmer the mixture for 20 minutes, skimming, and add remaining ingredients. Simmer for 2 to 3 hours and strain. Discard the fat that rises to the surface (the best way to remove
the fat is to chill the stock overnight. The fat will harden on top which makes it easy to
scoop off). Return the stock to the cleaned stockpot and simmer until it is reduced by
half. Add salt to taste. Enjoy straight up with saltine crackers or add cooked rice or
noodles.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/10/2008
© 2008 Scripps Networks, LLC. All Rights Reserved