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Rich Chicken Stock

  • Servings: MAKES ABOUT 8 CUPS

slideshow Warming Soup Recipes

KEY: Dinner Party, Soups & Stews, Make Ahead

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Ingredients

  • 4 pounds chicken wings
  • 2 whole chicken legs
  • 1 medium onion, halved
  • 1 bay leaf
  • 2 teaspoons salt

How to make this recipe

  1. In a small stockpot, cover the chicken parts with 12 cups of water and bring to a boil over high heat. Skim the surface and reduce the heat to low. Add the onion, bay leaf and salt, cover partially and simmer for 1 hour. Slowly strain the stock into a clean pan and boil over high heat, skimming occasionally, until reduced to 8 cups, about 20 minutes. If using immediately, skim off as much fat as possible. Or let the stock cool to room temperature and refrigerate for up to 3 days. Skim off the fat before using.
Contributed By Published December 1996

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