Step 1

Heat 1 Tbsp. vegetable oil in a large saucepan over medium-high. Cook 1 lb. chicken wings , turning occasionally, until golden brown, 10–12 minutes. Add 1 large onion, unpeeled, coarsely chopped , 1 large carrot, peeled, coarsely chopped , and 1 celery stalk, coarsely chopped , and cook, stirring and turning wings often, until everything in pan is deeply browned, 14–16 minutes. Add a small handful of rosemary, thyme, and/or bay leaves and cook, stirring, until fragrant, about 1 minute. Pour in 1 cup dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add 6 cups Thanksgiving Stock or low-sodium chicken broth and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.

Step 2

Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups.…