Chicken Stock

Ingredients

  • 2 pounds chicken bones
  • 2 pounds chicken necks, wings and gizzards
  • 2 onions, chopped
  • 2 carrots, peeled and sliced
  • 6 cloves garlic
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 2 sprigs parsley
  • 1 teaspoon dried thyme
  • 12 whole black peppercorns
  • 1 gallon cold water
  • 2 cups dry white wine

Preparation

  1. Have a butcher select 2 pounds of chicken bones and 2 pounds of chicken necks, wings and gizzards. Place all ingredients in a 2 gallon stock pot. Bring to a boil, reduce to a simmer and cook 1 hour.
  2. During cooking process, skim off all impurities that rise to the surface of the stock. Strain through cheesecloth or a fine sieve and allow stock to rest for 30 minutes. Skim off all oil that rises to surface of stock.
  3. Return stock to a low boil and reduce to 2 quarts.