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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock and your sauces. Freeze extra stock for up to six months. Ingredients:
7 pounds chicken wings |
cooking spray |
3 cups coarsely chopped onion |
2 1/2 cups coarsely chopped celery |
2 1/4 cups coarsely chopped carrot |
1 tablespoon olive oil |
1 cup water |
5 quarts water |
15 parsley sprigs |
15 black peppercorns |
8 thyme sprigs |
3 bay leaves |
Directions:
1. Preheat oven to 450°.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.
3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.
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