• 4 lbs. chicken wings
• 2 carrots, peeled and cut into 2-inch pieces
• 2 ribs celery, cut into 2-inch pieces
• 1 leek (usually they are sold in threes so I just add all of them) white part and some green, cut into 1-inch pieces
• 1 onion, halved
• 2 bay leaves
• 2 large sprigs parsley
• 2 large sprigs dill
• 1 tsp. pepper
• 4 quarts water

Combine all of the ingredients in a large stock pot (I used my 16 quart) and bring to a boil.  Lower the heat and simmer for 2 hours (or more).

Strain the stock – you should have about 10 cups.  I had more this time (I always measure to see how much I have) so I  needed to allow more cooking time for this next step.  Usually it would be about 2 hours but it took 2-1/2 hours to reduce to 1-1/2 cups.

Return the stock to a smaller pan and bring to a boil; skimming off any fat.  I do that a number of times during the cooking process.  Gradually the stock will become a deep caramel color; gets a little syrupy and reduces to 1-1/2 cups.  Do keep a close eye the last 30 minutes of cooking so as not to burn it.

Pour the reduced stock into an 8-inch square baking dish or cake pan; cool to room temperature.  Refrigerate , covered until very firm – I usually do it overnight.

Cut the stock into sixteen squares and wrap each in plastic wrap or foil.  Freeze for future use.

http://cookingwithauntjuju.com/2012/11/16/homemade-chicken-bouillon-cubes/