Brown Chicken Stock

Ingredients

• 1  bay leaves 
• 10  peppercorns black
• 2  carrots diced peeled
• 2  celery stalks diced
• 5 pounds chicken wings uncooked
• 10  flat parsley 
• 1 large onion diced
• 6  thyme sprigs 
• 2 tablespoons tomato paste 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• pot
• roasting pan
• stove

Directions

1. Arrange a rack in top third of oven andanother rack in bottom third; preheat to450°F.
2. Spread bones on a large roastingpan.
3. Place in oven on lower rack androast until deeply brown, 45 minutes–1 hour.
4. Transfer bones to a large pot.Spoon off fat from juices in pan.
5. Placepan on stove over medium-high heat.When browned bits begin to sizzle, pourin 2 cups water. Bring to a simmer,scraping up browned bits with a woodenspoon.
6. Pour into pot with bones.
7. Meanwhile, coat the bottom ofanother roasting pan or a rimmed bakingsheet with oil.
8. Add onion, carrots, andcelery to pan and roast on upper rack for20 minutes.
9. Remove pan from oven.Stir in tomato paste. Return to ovenand roast until deeply browned, about10 minutes.
10. Scrape vegetables from roasting paninto pot.
11. Add peppercorns, parsley,thyme, bay leaf, and 14 cups water topot.
12. Place pot over high heat and bringto a boil. Reduce heat and simmer for3 hours. Strain stock, discarding solids.Return stock to pan. Bring to a boil,reduce heat to medium, and simmeruntil reduced to 4 cups, about 1 1/2 hours(time will vary depending on size of pot).Chill. Store up to 3 days in refrigeratoror freeze up to 3 months.