Chicken Stock

Chicken Stock

Ingredients
3 pounds of chicken wings, necks, and gizzards
3 quarts of water, more as necessary
2 stalks of celery, cut into 2-inch pieces
1 large onion, quartered but not peeled
1 clove garlic, left whole
Parley sprigs
2 bay leaves
2 large carrots, cut into 2-inch pieces
10 black peppercorns

Cut off all fat and skin from the chicken pieces.

Rinse the chicken, place in a large stockpot, and cover
with the water. Bring to a boil over moderate heat.

Using a large spoon, skim off and discard the gray
dross that rises to the surface.

Add the celery, onion, garlic, herbs, carrots, and
peppercorns to the stockpot.

Return the mixture to a boil.

Partially cover and simmer the stock, skimming the
fat from the surface occasionally, 1½ to 2 hours.

Remove from the heat and strain the stock through a
cheesecloth-lined or very fine mesh sieve.

Discard the chicken and vegetables in the sieve.

Remove the fat from the stock by drawing a sheet of
paper towel across the surface. Or allow to cool, chill,
then remove the hardened fat with a spoon.