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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.

Recipe by Cooking Light November 2010

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
24 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

25 calories; fat 1.4g; saturated fat 0.3g; mono fat 0.7g; poly fat 0.3g; protein 2.6g; carbohydrates 0.3g; fiber 0.1g; cholesterol 11mg; iron 0.2mg; sodium 13mg; calcium 4mg.
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