Homemade Chicken Stock

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• pot
• sieve

Directions

1. Preheat oven to 42
2. Place chicken wings on 2 jelly-roll pans coated with cooking spray.
3. Bake wings for 1 hour or until browned.
4. Place wings in a stockpot.
5. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits.
6. Pour water mixture into stockpot.
7. 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 temperature. Cover and refrigerate 8 hours. Skim solidified fat from surface of stock; discard fat.