Low-Fat Chicken Stock Recipe

Low-Fat Chicken Stock Recipe

  • 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
  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.
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