Lunch: Chicken Stock

Ingredients

3 pounds chicken wings, backs, necks, and/or bones
14 1/2 cups cold water
2 onions, peeled and halved
2 whole cloves
4 garlic cloves, unpeeled
1 celery rib, halved
2 carrots, halved
1 teaspoon salt
6 long fresh parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf

Instructions

If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
Stick 2 onion halves with 1 clove each and add to stockpot or kettle with remaining ingredients. Simmer stock, skimming froth, 3 hours.
Pour stock through a fine sieve into a large heatproof bowl. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.

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