Brown Chicken Stock

• 8 -10 lbs chicken wings (add any leftover parts you may have on hand)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1 teaspoon fresh cracked pepper, divided
• 3 large yellow onions, unpeeled, cut in quarters
• 4 large carrots, cut in half
• 4 stalks celery, with green tops cut in half
• 4 small parsnips, unpeeled, cut in half
• 12 sprigs fresh flat leaf parsley
• 5 sprigs fresh thyme
• 1 large dried bay leaf
• 10 whole black peppercorns

1. Preheat oven to 450 degrees.
2. Drizzle 2 half sheet pans with 1 tablespoon olive oil each.
3. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Divide chicken wings and parsnips in a single layer between the 2 pans and use hands to turn chicken and parsnips coating all sides with oil, salt and pepper.
5. Roast for 30 minutes.
6. Add onions, carrots, and celery to roasting pans.
7. Use spatulas to roll vegetables around in the pan juices, oil, salt and pepper until well coated.
8. Turn chicken pieces.
9. Roast an additional 30 minutes.
10. Transfer chicken, vegetables and juices to a stock pot (12 quart minimum).
11. Deglaze roasting pans with a little water.
12. Use a wooden spatula or spoon to scrape up the browned bits; add to stock pot.
13. Add enough cold water to stock pot cover chicken and vegetables by 2 inches (about 7-8 quarts).
14. Add herbs, peppercorns, 1 teaspoon salt, and 1/2 teaspoon pepper.
15. Note: You may omit salt and pepper if desired or wait and add it at the end when adjusting seasonings.
16. Bring to just the boiling point over medium-high heat, skimming often any fat and froth that rises to top.
17. Just before stock begins to boil, reduce heat to medium-low and gently simmer uncovered for 5-6 hours, skimming as needed.
18. Long simmering will result in a more flavorful and concentrated stock.
19. To avoid cloudiness, DO NOT BOIL OR STIR THE STOCK!
20. Cool slightly.
21. Strain stock through a fine mesh strainer or colander lined with 2 layers of dampened cheesecloth, gently pressing chicken and vegetables to extract all liquid.
22. Heres how I do it: I place a cheesecloth lined colander over a 4 cup measuring cup or something where the bottom of the colander does not touch the bottom of the receptacle.
23. This makes it easier to press the liquid from the chicken and vegetables.
24. I pour the accumulated stock into a large stainless steel or enameled pot for storing overnight in the refrigerator.
25. Cool to room temperature, then refrigerate overnight.
26. Remove and discard fat that forms on top.
27. Stock will be in a gelled state.
28. Taste stock for flavor.
29. If it is too weak, boil it down to evaporate some water content and concentrate the flavor (stock may be boiled once the fat has been removed).
30. Correct seasonings with salt and pepper as needed.
31. Stock may be stored in refrigerator for up to 3 days or freezer for up to 3 months.
32. Note: Fill ice cube trays with stock, freeze, and store cubes in plastic bags.
33. Use individual cubes for easy portioning when small amounts of stock are called for (sauce, gravy, stir fry, etc.
34. ).

chicken, olive oil, kosher salt, fresh cracked pepper, yellow onions, carrots, stalks celery, parsnips, flat leaf parsley, thyme, bay leaf, black peppercorns

Taken from www.food.com/recipe/brown-chicken-stock-141182 (may not work)