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