Smoked poultry stock
Instructions:
- Combine the wings, carrots, celery, onion, bay leaf, thyme sprigs, and stock in a large stockpot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the liquid reduces to 8 cups, about 3 hours.
- Strain the stock through a fine-mesh sieve into a large bowl. The stock can be used immediately, but for best results, let it cool to room temperature and then cover and refrigerate until chilled. Just before using or freezing, remove the solidified fat from the stock. Discard the fat or save it to use in other recipes, such as in place of bacon drippings. The stock can be refrigerated for up to 1 week or frozen in airtight containers for up to 6 months.