Ingredients

Makes about 10 cups

　　6 pounds chicken wings, halved at joint

　　4 quarts cold water

　　1/2 cup coarsely chopped fresh cilantro stems

　　3 garlic cloves, smashed

　　3 (1/4-inch-thick) fresh ginger slices, smashed

　　1 1/2 teaspoons salt

　　

Step 1

Crack the chicken bones in several places with the back of a cleaver or a large knife on a cutting board. Bring all the ingredients to a boil in an 8-quart pot, skimming the froth as necessary, then reduce the heat and gently simmer, partially covered, 2 1/2 hours. Remove the pot from the heat and cool stock to room temperature, about 1 hour.

　　

Step 2

Pour the stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard the solids. Measure the stock: if there is more than 10 cups, boil in a cleaned pot until reduced; if there is less, add water.

　　

Step 3

If using stock right away, skim off and discard the fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

　　

DO AHEAD

Step 4

The STOCK can be chilled 3 days or frozen 1 month.

　　The Epicurious Cookbook