1 . Preheat oven to 450 degrees.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion nd 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 mins or until browned, turning occasionally.
3. Place wings and vegetables in a stock pot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts waterand remaining ingredients to pot. Plave pot over med-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 overhight. Skim solidified fat from surface; discard fat.
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