Photo: Greg Dupree; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
Active Time
35 Mins
Total Time
17 Hours 20 Mins
Serves 14 (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Combine first 4 ingredients in a bowl. Drizzle with oil; season with salt and ground pepper. Arrange in a single layer on 2 rimmed baking sheets or roasting pans. Roast 45 minutes or until browned, stirring after 23 minutes.

Step 3

Reduce oven temperature to 225°F.

Step 4

Transfer wing mixture to a Dutch oven; set aside. Position 1 roasting pan over 2 burners on the stovetop over medium-high heat. Add 1 1/2 cups water; stir, scraping pan to loosen browned bits. Carefully transfer pan contents to Dutch oven. Repeat procedure with 1 1/2 cups water and other pan. Add remaining 9 cups water and remaining ingredients to Dutch oven; transfer to middle rack of oven. Cook, uncovered, 8 hours or overnight.

Step 5

Skim as much fat from top of stock as possible; pour stock through a strainer into a bowl. Discard solids. Cool to room temperature. Cover and refrigerate 8 hours; scrape off and discard fat.

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