Easy Chicken Stock
|Chicken wings||1 Pound|
|Green onions||6 (With Tops)|
|Carrots||4 Large, quartered|
|Celery stalks||2 , cut into 2 inch pieces (With Leaves)|
|Onion||1 Large (Studded With 3 Cloves)|
Place chicken, salt, peppercorns, and water in stock pot; bring to boil over medium heat, removing scum from surface.
Cover pot; reduce heat.
Simmer 1 hour; skim frequently.
Add remaining ingredients; cover.
Cook about 2 1/2 hours; skim off fat.
Season to taste with additional salt and pepper.
Remove chicken and vegetables from stock.
Strain stock through wet muslin; chill.
Remove fat before using.