Active Time

　　45 min

　　Total Time

　　4 1/2 hr

　　Western stocks are loaded with aromatics and many Asian stocks include ginger. This simple stock has a pure chicken flavor.

　　

Ingredients

Makes 10 cups

　　6 lb chicken wings, halved at joint

　　4 qt cold water

　　1 small onion, halved but not peeled

　　3 scallions

　　1 1/2 teaspoons salt

　　

Special Equipment

cheesecloth

　　

Step 1

Crack chicken wing bones in several places with back of a cleaver or large heavy knife on a cutting board. Bring chicken and remaining ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 3 hours.

　　

Step 2

Remove from heat and cool to room temperature, uncovered, about 1 hour. Pour stock through a large sieve lined with a triple layer of cheesecloth into a large bowl, discarding solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced, then cool to room temperature, uncovered; if there is less, add water.

　　

Step 3

Skim off and discard fat.

　　

Step 4

Stock keeps, covered and chilled, 3 days or frozen up to 1 month.

　　Cooks' note:

　　Stock keeps, covered and chilled, 3 days or frozen up to 1 month.