Chicken Stock
['4 pounds chicken wings', '1 medium onion, unpeeled, cut into 1" pieces', '2 large carrots, peeled, cut into 1" pieces', '2 celery stalks, cut into 1" pieces', '6 sprigs flat-leaf parsley', '1 teaspoon whole black peppercorns']
Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
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