Chicken Stock

Servings: 5-6 litres
Preparation time: 4 hours
Active time: 20 minutes
Total time: 4 hours+20 minutes

Place chicken bones in a large stockpot or saucepan with the water.

Bring to a rapid simmer over medium heat.

Add the wine, onion, carrot, celery, peppercorns, parsley and bay leaves and allow to slowly but constantly simmer.

Skim the surface of the stock with a spoon occasionally while it is cooking so that the stock remains clear. 

Simmer the stock for 3 hours or until it is well flavored. Strain the stock through a fine or muslin-lined sieve.

Cool, and remove any solidified fat from the surface.

You may ask bones from your local butcher.