chicken stock

How To Make chicken stock

• 1

  Place the chicken wings and necks and the onions in a large,heavy bottomed pan and cook over low heat, stirring frequently until lightly browned.
• 2

  Add the water and stir thoroughly to scrape off any sediment on the bottom of the pan. Bring to a boil, skimming off any foam that rises to the surface. Add all the remaining ingredients, partially cover, and simmer gently for 3 hours.
• 3

  Strain,cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.
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