Chicken Stock

Ingredients

• 4 pounds chicken wings
• 1 medium onion, unpeeled, cut into 1" pieces
• 2 large carrots, peeled, cut into 1" pieces
• 2 celery stalks, cut into 1" pieces
• 6 sprigs flat-leaf parsley
• 1 teaspoon whole black peppercorns

Directions

1. Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
2. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.