Ingredients
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3 lbs Chicken Wingsor chicken necks, backs uncooked pork bones with trimmings or combination of both
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8 cups Water
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2 slices Gingerabout a quarter sized each, crushed
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2 Green Onionsincluding tops, halved crosswise
Directions
Steps
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1
Done
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In a 5 to 6 quart stock pot, combine chicken pieces, water, ginger, and onions. Bring to a boil over high heat; skim off any foam from the surface. Reduce heat, cover, and simmer for 2 hours. Let cool. |
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2
Done
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Pour stock through a wire strainer and discard bones and seasonings. Cover and refrigerate for up to 4 days; skim off and discard fat before using or freezing. |
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3
Done
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To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months. |
