Prepared in an Enamelled Cast Iron Stockpot
1. Combine all ingredients with 3 quarts cold water in a stockpot. Bring to a boil. Reduce heat and let simmer, skimming the surface occasionally until the stock is reduced by one third.
2. Strain stock through a fine-mesh sieve into a large bowl. Discard solids.
3. Can be made 3 days ahead, or frozen in ice cube trays up to 3 months.
4 pounds mixed chicken wings and drumsticks
2 celery stalks, roughly chopped
2 large carrots, roughly chopped
1 large yellow onion, peeled and roughly chopped
Handful of thyme
Handful of flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
Preparation and Cooking:
Under 1 hour