- 6 lb chicken wings, halved at joint
- 4 qt cold water
- 1 small onion, halved but not peeled
- 3 scallions
- 1 1/2 teaspoons salt
- Special equipment: cheesecloth
- Crack chicken wing bones in several places with back of a cleaver or large heavy knife on a cutting board. Bring chicken and remaining ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 3 hours.
- Remove from heat and cool to room temperature, uncovered, about 1 hour. Pour stock through a large sieve lined with a triple layer of cheesecloth into a large bowl, discarding solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced, then cool to room temperature, uncovered; if there is less, add water.
- Skim off and discard fat.
- Stock keeps, covered and chilled, 3 days or frozen up to 1 month.