Homemade Chicken Stock
If using wings, cut each wing at joints to make three pieces. Place chicken pieces in a 6-quart pot. Add celery, carrots, onion, parsley, bay leaves, garlic, thyme, salt and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 hours. Remove chicken pieces from pot.Advertisement
Line a colander with two layers of 100%-cotton cheesecloth; set in a large bowl. Pour stock into colander, straining stock into the bowl. Discard vegetables and seasonings. If desired, clarify stock (see Tip).
If using the stock while hot, skim off fat. (Or, chill stock for 6 hours; lift off fat.) If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones; reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers; seal. Chill up to 3 days or freeze up to 6 months before using.
Tips: If desired, skin the chicken before cooking it. Discard skin.
To clarify hot strained stock, return the stock to the pot. In a small bowl, whisk together 1 large egg white and 1/4 cup cold water. Stir egg white mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again, discarding any solids.