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Chicken Wing Tip Stock





    2-1/2 pounds chicken wing tip pieces (freeze them until you have enough, or halve the recipe)
    2 celery ribs with leaves, cut into chunks
    2 medium carrots, cut into chunks
    2 medium onions, quartered
    2 bay leaves
    1/2 teaspoon dried rosemary, crushed
    1/2 teaspoon dried thyme
    8 to 10 whole peppercorns
    2 quarts cold water


Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.

Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Use stock to flavor any dish calling for chicken stock.

Yield: about 6 cups.

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