This rich, brown stock adds deep flavor to risotto. Skim foam from the top of the stock as it cooks. Freeze any leftover stock, and use it for soups, stews, and sauces.
8 pounds chicken wings
5 quarts water, divided
4 celery stalks, cut into 3-inch pieces
2 onions, quartered
2 carrots, cut into 3-inch pieces
15 parsley sprigs
10 thyme sprigs
3 bay leaves
How to Make It
Preheat oven to 425°.
Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for 1 hour or until browned. Place wings in a stockpot. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpot.
Add remaining 4 quarts water, celery, and remaining ingredients to stockpot. 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 8 hours. Skim solidified fat from surface of stock; discard fat.