Chicken Stock
4 lb (1 kg) chicken carcasses, wings, necks and other small pieces
3 carrots
3 onions
2 stalks celery
2 tomatoes
8 pints (4-5 liters) cold water
1 cup dry white wine
1 bouquet garni (see recipe to the left)
freshly ground pepper
a little sea salt
Brown the chicken bones and pieces in a heavy deep pan. Chop up
the vegetables and add them in; pour in the water, wine and seasonings.
Bring to a boil; reduce the heat and simmer for a minimum of 3 hours,
skimming off fat as it appears.
Strain, cool, cover and refrigerate.
If more fat appears on the surface, remove before use.
