- 4 pounds chicken drumsticks
- 4 pounds chicken wings
- 1 onion, skin on, cut into large pieces
- 2 whole carrots, cut into large pieces
- 2 celery stalks with leaves, cut into large pieces
- 5 sprigs parsley
- 1 bay leaf
- 2 sprigs fresh thyme
- 8 whole black peppercorns
- cold water to cover
- Place chicken drumsticks, chicken wings, onion, carrots, celery, parsley, bay leaf, thyme, and peppercorns in a stockpot and fill the pot with enough cold water to cover the chicken by about 2 inches.
- Bring the water to a gentle simmer over medium-low heat, skimming off any fat that rises to the surface. Simmer without stirring until stock is flavorful, about 4 hours.
- Strain stock through a fine-mesh strainer lined with cheesecloth into a clean container. Place container in a sink filled with ice water, and stir occasionally until cooled. Cover the container and refrigerate overnight. Once completely chilled, remove any fat that has solidified on the surface.