2 pounds of chicken wings, deboned and chopped into small pieces
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
5 cups chicken broth

1. Place chicken and vegetables in a single layer in a roasting pan. Brown under 375 degrees F for about 45 minutes or until the chicken is browned and the onions caramelized.

2. Place that pan on burner of medium heat and pour in half the chicken broth and let it boil down all the way. You must be careful to avoid burning by moving the pan around on the burner constantly until you see the shiny glaze from the broth form on the bottom of the pan. Separate and discard any fat on top. Add the remainder of the broth and scrape the bottom of the pan for about 5 minutes, until everything is disolved.

3. Strain and let for about 10 minutes and then remove the fat again. Yields about 2 cups.

TIPS: This is also a great addition to mashed potatoes to give them an extra boost of flavor!