Ingredients

makes about 4 quarts

　　1 tablespoon vegetable oil

　　3 pounds chicken wings

　　1 medium yellow onion, cut into eight wedges

　　1 carrot, chopped

　　1 celery rib, chopped

　　4 sprigs of fresh parsley

　　3 sprigs of fresh thyme

　　1/2 teaspoon whole black peppercorns

　　2 fresh or dried bay leaves

　　

Step 1

In a large stockpot, heat the oil over medium heat. Add the chicken wings, onion, carrot, and celery and cook, stirring, until the vegetables are softened, about 10 minutes; do not let the chicken brown.

　　

Step 2

Add cold water to cover the ingredients by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, 2 to 3 hours. Strain the broth through a mesh strainer and discard the solids. Let cool.

　　

Step 3

If desired, refrigerate the stock and remove and discard the solidified fat from the surface. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

　　Eva's Kitchen