Classic Chicken and Rice Soup

Ingredients

• 2 pounds (900g) chicken wings
• 1 pound (450g) chicken leg quarters
• 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 1 teaspoon whole black peppercorns plus 1 teaspoon freshly ground black pepper, divided
• 2 teaspoons (10ml) vegetable oil
• 1/2 cup (100g) medium- or long-grain rice, rinsed and drained well
• 1 (8-ounce; 225g) yellow onion, peeled and cut crosswise into 1-inch-thick rounds
• 6 ounces (170g) carrots (2 medium), cut into 1/4-inch dice
• 6 ounces celery (2 to 4 ribs), cut into 1/4-inch dice
• 3 ounces frozen peas
• 1/2 cup (15g) chopped parsley

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