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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds chicken wings, cut into 1 1/2-inch pieces |
4 celery stalks, coarsely chopped |
2 carrots, coarsely chopped |
2 onions, chopped |
4 quarts water |
5 bay leaves |
5 fresh parsley sprigs |
5 fresh thyme sprigs |
10 whole black peppercorns |
Directions:
1. Preheat oven to 400°F. Place chicken wings on heavy large baking sheet. Roast until brown, about 1 hour. Add celery, carrots and onions to chicken wings and roast until vegetables begin to brown, about 1 hour.
2. Transfer chicken wings and vegetables to large pot. Add 4 quarts water, bay leaves, herb sprigs and peppercorns and bring to boil. Reduce heat and simmer until liquid is reduced to 4 cups, about 6 hours. Strain into medium saucepan. Continue simmering stock until reduced to 1 1/2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and chill.)
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