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.