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Epicurious
Gourmet

Low-Fat Chicken Stock

Ingredients

10 cups water
2 1/2 pounds chicken wings
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1 large onion, coarsely chopped
1 teaspoon salt
5 parsley sprigs
1 bay leaf (not California)
1/4 teaspoon dried thyme
6 black peppercorns

Preparation

  1. Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.

TagsStockChicken WingChickenPoultryCarrotRoot VegetableVegetableCeleryOnionParsleyHerbs & SpicesThymeGluten FreeNut FreeDairy FreeMake AheadSimmerGourmet
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