4 pounds chicken wings
4 quarts cold water
3 stalks celery, sliced
1 onion, sliced
1 carrot, sliced
4 fresh parsley sprigs
4 black peppercorns
1 teaspoon thyme, dried, crumbled
1 bay leaf
Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface. Add remaining ingredients to pot; simmer 2 hours. Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat. Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. Cover and refrigerate 2 days or freeze up to 6 months.
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