Place the wings, onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Fill the pot with cold water, covering the ingredients by 1 to 3 inches.
Bring the liquid to a gentle simmer over low heat (do not boil). Periodically skim the surface of the stock with a ladle, removing any bits of foam and scum that rise to the surface.
Simmer on the lowest possible setting for 6 to 8 hours, skimming periodically. Strain the liquid through a fine mesh strainer lined with cheesecloth, and discard the solids. Cool the stock over an ice bath (see page 14), then cover and refrigerate overnight.
Pnce chilled, use a spoon to remove and discard the congealed fat from the top of the stock.
Chicken stock can be refrigerated for 3 to 4 days, frozen in an airtight container for several months, or pressure canned for up to 1 year.
Notes
Any type of raw chicken will work in stock. However, wings are a great choice because they contain a high level of collagen and are easily packed into a pot.Leftover cooked chicken bones will also technically work, but they'll create a stock with less collagen. You can also use a mix of both raw and cooked bones.You can create what's know as a bouquet garni, which means using butchers twine to hold to herbs together. However, since everything will be strained, it's technically not necessary.