Rich Chicken Stock
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ACTIVE:
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TOTAL TIME:
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SERVINGS:
MAKES ABOUT 12 CUPS
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6 pounds chicken wings
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4 quarts cold water
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8 parsley sprigs
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3 scallions, halved crosswise
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1 1/2 tablespoons kosher salt
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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.
