Ingredients

　　2 1/2 pounds chicken wings

　　1 carrot, coarsely chopped

　　1 celery rib, coarsely chopped

　　1 large onion, coarsely chopped

　　1 teaspoon salt

　　5 parsley sprigs

　　1 bay leaf (not California)

　　1/4 teaspoon dried thyme

　　6 black peppercorns

　　Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.