Chicken Stock

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Place chicken wings on heavy large baking sheet.
3. 3
   Roast until brown, about 1 hour.
4. 4
   Add celery, carrots and onions to chicken wings and roast until vegetables begin to brown, about 1 hour.
5. 5
   Transfer chicken wings and vegetables to large pot.
6. 6
   Add 4 quarts water, bay leaves, herb sprigs and peppercorns and bring to boil.
7. 7
   Reduce heat and simmer until liquid is reduced to 4 cups, about 6 hours.
8. 8
   Strain into medium saucepan.
9. 9
   Continue simmering stock until reduced to 1 1/2 cups, about 40 minutes.
10. 10
    (Can be prepared 1 day ahead.
11. 11
    Cover and chill.)