Rich chicken broth made from chicken wings is flavored with onion, carrots, celery, and thyme. It is much more flavorful than broth made with a whole chicken because of the collagen in the wings. Do not worry about the fat from the skin. If you chill the broth, it will rise to the surface, solidify, and is easy to remove. I save up necks and backs from whole chickens, freeze, and toss them in with the wings. The longer you cook it down, the richer and more concentrated the broth will be but plan on at least 2 hours.
Cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes.
Add enough cold water to the pot to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves.
Reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.
Strain the broth through a colander set over a large bowl. Discard the solids. Let stand for 5 minutes. Skim off the clear yellow fat that rises to the surface. Cool to room temperature. Cover and refrigerate until ready to use. (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.)
Recipe Source: by Art Smith (Hyperion)
Reprinted with permission.