Roasted Chicken Stock

• 7 pounds chicken wings
• Cooking spray
• 3 cups coarsely chopped onion
• 2 1/2 cups coarsely chopped celery
• 2 1/4 cups coarsely chopped carrot
• 1 tablespoon olive oil
• 1 cup water
• 5 quarts water
• 15 parsley sprigs
• 15 black peppercorns
• 8 thyme sprigs
• 3 bay leaves

1. Preheat oven to 450u0b0.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and 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 450u0b0 for 1 hour and 20 minutes or until browned, turning occasionally.
3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-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 overnight. Skim solidified fat from surface; discard fat.

chicken, cooking spray, onion, celery, carrot, olive oil, water, water, parsley, black, thyme, bay leaves

Taken from www.myrecipes.com/recipe/roasted-chicken-stock (may not work)