Home Made Chicken Stock Recipe

Ingredients

8 pounds chicken wings
Cooking spray
5 quarts water, divided
4 celery stalks, cut into 3·inch pieces
2 onions, quartered
2 carrots, cut into 3-inch pieces
15 parsley sprigs
10 thyme sprigs
3 bay leaves

Preparation

Step 1

1. Preheat oven to 425°.
2. Place chicken wings on 2 jelly-roll
pan s coated with cooking spray. Bake wings for 1 hour or until browned.
Place wings in a stockpot. Pour V2 quart
water into each jelly-ro ll pan, scraping
to loosen browned bits. Pour water
mixture into stockpot.
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
temperatu re. Cover and refrige rate 8
hours. Skim solidified fat from surface
of stock; discard fat. Yield: 18 cups
(serving size: 1 cup).