 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
7 pound(s) chicken wings |
cooking spray |
3 cup(s) onion coarsely chopped |
2 1/2 cup(s) celery coarsely chopped |
1 tablespoon(s) olive oil |
1 cup(s) water |
5 quart(s) water |
15 parsley sprigs |
15 black peppercorns |
8 thyme sprigs |
3 bay leaves |
Directions:
1. Preheat oven to 450 degrees.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion nd 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 mins or until browned, turning occasionally.
3. Place wings and vegetables in a stock pot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts waterand remaining ingredients to pot. Plave pot over med-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 overhight. Skim solidified fat from surface; discard fat.
|
|