Cuisine: chicken

Source: Joe George

Prep time: 5 hours

Number of servings: makes 3 quarts


  • 3 pounds chicken wings
  • 2 onions, peeled and cut in half
  • 2 whole cloves garlic
  • 2 ribs celery, cut into quarters
  • 2 carrots, peeled and cut into quarters
  • 1 bay leaf
  • 12 whole black peppercorns
  • 1 teaspoon salt
  • 1 gallon cold water, or enough to cover the ingredients by an inch


Combine all of the ingredients in a heavy-bottomed stock pot and place over medium-high heat; bring the liquid slowly to a boil. When the broth begins to boil, skim any impurities that may rise to the surface, then reduce the heat to a very low simmer. Simmer the broth very slowly-bubbles should just be breaking the surface-for 3-5 hours. Occasionally skim the foam that rises to the surface. Strain the broth through a fine sieve. Refrigerate or freeze until needed.

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