Basic Chicken Stock

• 4 lb chicken wings
• Handful of chicken feet
• 8 quarts

In a large pot, combine the chicken wings and feet and the water and bring to a boil over high heat. Turn down the heat to a bare simmer and skim off the foam and scuzz that rises to the top, leaving any fat behind (it will add flavor throughout the cooking). Add the carrots, onion, celery, leek, garlic (if using), bay leaves, parsley, thyme, and peppercorns and simmer for 1–4 hours. The longer