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Roasted Chicken Stock

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 24 servings (serving size: 1/2 cup)
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

Nutrition Information

  • calories 25
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 2.6 g
  • carbohydrate 0.3 g
  • fiber 0.1 g
  • cholesterol 11 mg
  • iron 0.2 mg
  • sodium 13 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 450°.

    Chef's Knife
    Photo: Oxmoor House
  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.