Italian Stocks Recipes - Chicken Stock Recipe

Ingredients

• 3 pounds chicken wings and necks

• 2 onions, cut into wedges

• 4 1/2 quarts water

• 2 carrots, chopped

• 2 celery sticks, chopped

• 10 parsley sprigs

• 2 thyme sprigs

• 2 bay leaves

• 10 black peppercorns

 

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Method:

1. Put the chicken wings and necks and the onions in a large, heavy-based stock pot.

2. Cook over a low heat, stirring frequently, until lightly browned all over.

3. Add the water and bring to a boil, scraping up any sediment from the base of the pot with a wooden spoon.

4. Skim off the scum that rises to the surface. Add the carrots, celery, parsley, thyme, bay leaves, and peppercorns, cover partially and simmer gently for 3 hours.

5. Remove the pot from the heat and strain the stock. Cover, leave to cool, then chill in the refrigerator overnight.

6. Remove and discard the layer of fat that will have set on the surface.