1Place the chicken wings and necks and the onions in a large,heavy bottomed pan and cook over low heat, stirring frequently until lightly browned.
2Add the water and stir thoroughly to scrape off any sediment on the bottom of the pan. Bring to a boil, skimming off any foam that rises to the surface. Add all the remaining ingredients, partially cover, and simmer gently for 3 hours.
3Strain,cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.