To keep freshly made stock, cover and refrigerate for 2-3 days. After this time, the stock will need to be reboiled and it will then keep for up to 2 more days. Stock can also be frozen in small portions that are easy to thaw and use.
- 3 kg chicken bones
- 10 lit water
- 1 1/2 cups dry white wine
- 1 onion,chopped
- 1 carrot,chopped
- 1 stick celery,chopped
- 8 black peppercorns
- 4 stalks parsley
- 2 bay leaves
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.