| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Chicken wings |
| 16 |
c |
Water; (4 quarts) |
| 2 |
md |
Onions; peeled and |
|
|
; quartered |
| 1 |
|
Carrot; halved |
| 1 |
|
Parsnip |
| 1 |
|
Celery stalk; quartered |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dried thyme |
|
|
A few sprigs fresh parsley |
| 8 |
|
Whole black peppercorns |
INSTRUCTIONS
In a large stockpot, combine the wings with the water and bring to a
boil, skimming off the scum that rises to the surface. 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.
Yield: about 6 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9256
Converted by MM_Buster v2.0l.
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