Prepare the wings

• Cut the chicken wings apart at the joints.

Roast the wings and vegetables

• Toss the wings on a baking tray with the halved onion, carrot and celery.
• Coat everything with oil.
• Roast at 220 °C until golden brown.

Transfer and deglaze

• Add everything to a stockpot.
• Deglaze the tray with hot water to pick up the browned bits and pour it into the pot.

Simmer the stock

• Top off with cold water and bring to a light simmer.
• Skim off any foam that appears during the first 30 minutes.

Cook low and slow

• Keep at a light simmer for 6 to 8 hours.

Strain

• Ladle the stock through a fine mesh strainer.