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Ingredients
- 2 Tbsp extra-virgin olive oil
- 3 1/2 lbs chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 Tbsp tomato paste
- 1 Tbsp black peppercorns
- 1 bunch parsley stems
Directions
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
- Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
- Add the carrots, onions, and celery to the pot and cook until soft and browned.
- Return the chiken to the pot and add 3 qts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetable bits from the bottom of the pan.
- Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
- Remove from heat, strain, and press on the solids with the bottom of a ladle to extract all liquids. Stir the stock to facilitate cooling and set aside.
- Refrigerate in small containers for up to a week or freeze.
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