DEFATTED CHICKEN STOCK
Source: How to Eat Like a Southerner and Live to Tell the Tale by Courtney Parker
Makes about 2 quarts

4 pounds chicken wings and/or backs
4 quarts water
8 celery ribs, cut in large pieces
4 medium carrots, peeled and cut into large rings
4 medium onions, quartered
2 medium turnips, peeled and quartered
2 garlic cloves
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
1 large bay leaf
2 whole cloves
8 white peppercorns

Place the chicken and water in a large stockpot and boil for 30 minutes.

Skim off the foam and add the remaining ingredients. Bring the stock back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half.

Cool the stock and strain it through a colander that has been lined with damp cheesecloth. Pour the strained stock into an airtight container and refrigerate for several hours until the fat has solidified to form a seal on top. Refrigerate stock for up to 3 days or freeze.*

When ready to use, carefully remove the solid fat with a spatula and discard.

*Freeze your stock in ice-cube trays, then pop the frozen squares into resealable freezer bags for easy access.