-
1
Preheat the oven to 375F (190C).
-
2
In a large enameled cast-iron pot, combine the chicken skins, carrot, celery, onion, rosemary, garlic, salt, bay leaves, and 1/4 cup (60 ml) of the water.
-
3
Place in the oven and cook, uncovered, for 2 hours, stirring and flipping the chicken skins occasionally.
-
4
After the 2 hours, the skins should look like the skin of a roasted chicken.
-
5
Drain off the fat and add the remaining water and the wine to the pot.
-
6
Return the pot to the oven, lower the temperature to 300F (150C), and cook for 1 hour.
-
7
Remove from the oven, strain, and serve right away or cool and refrigerate or later use.
-
8
It will keep in the fridge for up to a week, or a month in the freezer.
