Chicken Stock

1. 1

   Preheat oven to 400F.

2. 2

   Place chicken wings on heavy large baking sheet.

3. 3

   Roast until brown, about 1 hour.

4. 4

   Add celery, carrots and onions to chicken wings and roast until vegetables begin to brown, about 1 hour.

5. 5

   Transfer chicken wings and vegetables to large pot.

6. 6

   Add 4 quarts water, bay leaves, herb sprigs and peppercorns and bring to boil.

7. 7

   Reduce heat and simmer until liquid is reduced to 4 cups, about 6 hours.

8. 8

   Strain into medium saucepan.

9. 9

   Continue simmering stock until reduced to 1 1/2 cups, about 40 minutes.

10. 10

    (Can be prepared 1 day ahead.

11. 11

    Cover and chill.)

* Per serving · 4 servings · Values may vary.

No additional tips available.