Chicken Stock

• Carcass from your 5-pound roasted chicken

• 1½–2 pounds chicken wings

• 1 large onion

• 2 carrots

• 2 celery stalks

• Bay leaf, thyme, parsley stems, peppercorns

• 11–12 cups cold water, or enough to cover everything

Roast the wings first!

Put them on a baking sheet at 425°F for approximately 35–45 minutes, until deeply golden brown. Then add them to your stockpot with the roasted chicken carcass, vegetables, and water.

Scrape the browned bits from the baking sheet into the pot with a little water, too. That's flavor you don't want to waste.

Gently simmer for 3–4 hours, then strain.

Roasting the wings will contribute a deeper, more savory flavor, while the collagen gives you a richer texture.

You might get 8–10 cups of finished stock, depending on evaporation. If you come up short, supplement with your Swanson's.