18 cups (serving size: 1 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

Belladonna714's Review

October 23, 2013
Great stock recipe, I used legs and thighs, came out fine. Froze in muffin tins then stored in food saver bags, thaw as needed...very convenient!

CKPerry's Review

January 02, 2013

christine129's Review

November 06, 2010
delicious and simple base for so many soups, without the tons of sodium. stores well in the freezer. i make this at least once a month, usually more.