Ingredients
3 lb chicken wings
1 cup onion
1 cup chopped
1/2 cup chopped celery
2 garlic cloves
1 bay leaf
1. Place the chicken wings in a stockpot and cover with cold water. Slowly bring the liquid to simmer. As the liquid is brought to a boil, skim off the foam as it rises.
2. Lower the heat and simmer the stock. Continue to skim well. Let simmer for 1 hour.
3. Add the vegetables and slowly bring the liquid back to a simmer, skimming frequently. Simmer for another 1 hour, skimming often. Turn off the heat and allow the stock to rest for 10 minutes.
4. Strain the stock through a fine strainer into a container. Keep in the refrigerator for up to 1 week or in the freezer for months. Freeze the stock in ice cube molds if you only need small quantities when you cook.
