Roast Chicken Stock

Cut chicken wings at joints and place in large greased roasting pan. Roast in 400°F (200°C) oven for 1 hour, turning once. Add celery, carrots, onions, tomatoes and garlic; roast, stirring occasionally, until chicken and vegetables are golden brown, about 1 hour.

Transfer chicken and vegetables to stock pot or Dutch oven. Place roasting pan over 2 burners on stove top; add 4 cups (1 L) water and bring to boil, stirring to scrape up browned bits. Add to chicken mixture.

Add 12 cups (3 L) water, bay leaves, parsley, thyme and peppercorns to chicken mixture; bring to boil. Reduce heat and simmer until flavourful, about 2-1/2 hours. Strain stock through cheesecloth-lined sieve into large bowl, pressing to extract liquid. With spoon, skim off fat. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Remove any additional fat from surface. Cover and refrigerate for up to 3 days or freeze for up to 2 months.)

Source : Canadian Living Magazine: December 2009