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5 pounds chicken wings
16 cups (4 quarts) water
2 medium onions, peeled and quartered
1 carrot, halved
1 parsnip
1 celery stalk, quartered
1 bay leaf
1 teaspoon dried thyme
a few sprigs fresh parsley
8 whole black peppercorns
In a large stockpot, combine the wings with the water and bring to a boil, skimming off the scum that rises to the surface. Simmer the mixture for 20 minutes, skimming, and add remaining ingredients. Simmer for 2 to 3 hours and strain. Discard the fat that rises to the surface (the best way to remove the fat is to chill the stock overnight. The fat will harden on top which makes it easy to scoop off). Return the stock to the cleaned stockpot and simmer until it is reduced by half. Add salt to taste. Enjoy straight up with saltine crackers or add cooked rice or noodles.
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