Ingredients
- 3 lbs Chicken Wings (or chicken necks, backs, uncooked pork bones with trimmings, or a combination)
- 8 cups Water
- 2 slices Ginger (about a quarter-sized each, crushed)
- 2 Green Onions (including tops, halved crosswise)
Step by Step Instructions
Step 1:
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.
Step 2:
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.
Step 3:
To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months.
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