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Ingredients
- 5 pounds chicken wings, separated into drumettes and "flats"
- 4 celery ribs, cut into 1-in. pieces
- 3 large carrots, peeled and cut into 1-in. pieces
- 2 medium yellow onions, unpeeled and each cut into 8 wedges
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 cups water, divided
- 5 thyme sprigs
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1/2 bunch fresh parsley
Details
Preparation time 35mins
Adapted from cookinglight.com
Preparation
Step 1
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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