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.
7 pounds chicken wings
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
How to Make It
Preheat oven to 450°.
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.
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.
This is an excellent basic chicken stock. I was looking for something with good flavor that did not need salt. The only thing I did was reduce the amount of time to roast the vegetables and drain the fat off the wings before I put them in the stock pot.
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