Chicken Stock

5 pounds chicken wings, rinsed and patted dry

2 medium onions, quartered

2 small carrots, halved

2 celery ribs, halved

2 small parsnips, halved

1 bay leaf, preferably Turkish

1 teaspoon whole black peppercorns

8 fresh parsley stems

2 fresh thyme sprigs or 1 teaspoon dried

 

Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming the scum that rises to the surface. Reduce the heat to medium-low and simmer, skimming often, for 20 minutes. Add the remaining ingredients. Simmer for 2 1/2 hours.

 

Strain the stock, cool slightly, and skim off the fat that rises to the top. (Alternatively, chill in the refrigerator overnight. Remove the fat that accumulates on the surface.) Return the stock to the stockpot and bring to a strong simmer over medium-high heat. Simmer until the liquid has reduced by 1/3 to concentrate the flavor.