Chicken And Meat Stock (Lidia'S Recipe)

• Makes about 4 quarts
• 3 pounds chicken and/or capon wings, backs, necks, and giblets (not including the liver)
• 1 pound turkey wings
• 5 quart water
• 1 large onion (about 1/2 pound), cut in half
• 3 medium carrots, trimmed, peeled, and cut into 3-inch lengths
• 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
• 8 cloves garlic, unpeeled
• 10 sprigs fresh Italian parsley
• 12 black peppercorns
• Salt

1. Rinse the poutlry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
2. Add the remaining ingredients excep the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
3. Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheese cloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
4. Meat Stock
5. For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.

chicken, turkey, water, onion, carrots, tomatoes, garlic, parsley, black, salt

Taken from www.epicurious.com/recipes/member/views/chicken-and-meat-stock-lidias-recipe-50036563 (may not work)