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Rich Chicken Stock

  • SERVINGS: MAKES ABOUT 12 CUPS
  • BASIC-EASY
  • MAKE-AHEAD
  1. 6 pounds chicken wings
  2. 4 quarts cold water
  3. 8 parsley sprigs
  4. 3 scallions, halved crosswise
  5. 1 1/2 tablespoons kosher salt
  1. In a large saucepan, cover the chicken wings with the cold water and bring to a simmer over moderate heat, skimming as necessary. Add the parsley, scallions and salt and simmer for 2 hours, skimming occasionally. Line a colander with 4 layers of dampened cheesecloth. Set the colander over a heatproof bowl and pour in the stock. Let cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month. Skim off the fat before using.
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