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.
This recipe goes with Bacon and Wild Mushroom Risotto with Baby Spinach, Pan-Seared Shrimp and Arugula Risotto, Risotto with Spring Vegetables, Lemon Risotto with Peas, Tarragon, and Leeks, Morel Risotto
Cooking Light MAY 2010
1. Preheat oven to 425°.
2. 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.
3. 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.
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