Saturday Chicken Stock

Ingredients

• 2 tablespoons olive oil
• 2 onions, quartered
• 1 celery stalk, cut into 3-inch pieces
• 2 carrots, cut into 3-inch pieces
• 1 bay leaf
• 2 teaspoons black peppercorns
• 2 teaspoons salt
• 2 pounds chicken wings
• 5 quarts cold water

Directions

1. In a large stockpot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, bay leaf, peppercorns, and salt. Sauté for 10 minutes, stirring occasionally.
2. Add the chicken wings and cold water to the pot. Bring to a boil, then reduce the heat to low. Simmer for 2 hours, skimming the foam off the top of the stock as needed.
3. Strain the stock through a fine-mesh sieve into a large bowl. Discard the solids.
4. Allow the stock to cool before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Interesting Facts

• Chicken stock is an essential ingredient in many recipes.
• Making your own stock is a great way to use up leftover chicken parts.
• Homemade stock can be used as the base for soups, sauces, and gravies.