Low-Fat Chicken Stock

Name: Low-Fat Chicken Stock
Ingredients: 10 cups water; 2 1/2 pounds chicken wings; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 1 large onion, coarsely chopped; 1 teaspoon salt; 5 parsley sprigs; 1 bay leaf (not California); 1/4 teaspoon dried thyme; 6 black peppercorns

August 20, 2004

Ingredients

10 cups water

2 1/2 pounds chicken wings

1 carrot, coarsely chopped

1 celery rib, coarsely chopped

1 large onion, coarsely chopped

1 teaspoon salt

5 parsley sprigs

1 bay leaf (not California)

1/4 teaspoon dried thyme

6 black peppercorns

Preparation

Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.