Recipe information
Yield
Makes 1 1/2 cups
Ingredients
2 pounds chicken wings, cut into 1 1/2-inch pieces
4 celery stalks, coarsely chopped
2 carrots, coarsely chopped
2 onions, chopped
4 quarts water
5 bay leaves
5 fresh parsley sprigs
5 fresh thyme sprigs
10 whole black peppercorns
Preparation
Step 1
Preheat oven to 400°F. Place chicken wings on heavy large baking sheet. Roast until brown, about 1 hour. Add celery, carrots and onions to chicken wings and roast until vegetables begin to brown, about 1 hour.
Step 2
Transfer chicken wings and vegetables to large pot. Add 4 quarts water, bay leaves, herb sprigs and peppercorns and bring to boil. Reduce heat and simmer until liquid is reduced to 4 cups, about 6 hours. Strain into medium saucepan. Continue simmering stock until reduced to 1 1/2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and chill.)
