Basic Chicken Stock



1. Cut the chicken wings in 3 pieces at the joints. Place the chicken parts in a large stockpot or kettle.

2. Add 14 cups cold water; bring to a boil.

3. Skim the froth from the top; add ½ cup cold water and reduce to a simmer. Skim the froth again.

4. Insert a clove into each onion half and add to the stock pot. Add remaining ingredients.

5. Simmer for 3 hours, skimming the froth when necessary.

6. Strain the stock through a fine sieve or a strainer lined with cheesecloth into a bowl; allow to cool until warm.

7. Chill the stock; remove fat collected at the top of the bowl.

8. Cover and refrigerate for storage.

To store longer than 2 days, freeze for up to 3 months.