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1
Preheat the oven to 450F.
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2
Rinse the chicken bones to remove excess blood.
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3
Place the chicken bones in a flameproof roasting pan large enough to hold the bones in one layer without overcrowding them.
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4
If the bones are very lean, toss them with a light coating of olive oil to help them brown.
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5
Place in the oven and brown, stirring occasionally.
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6
The finished bones should be richly caramelized and brown.
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7
This could take 45 minutes or as long as 1 hour.
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8
Remove the bones from the pan and place them in a stockpot.
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9
Add the vegetables to the roasting pan.
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10
If there is fat from the chicken bones, toss the vegetables in it to coat them lightly.
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11
If not, toss the vegetables with a light coating of olive oil.
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12
Return the pan to the oven to brown the vegetables, about 20 to 30 minutes.
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13
Meanwhile, pour enough of the cold water over the bones to cover them completely.
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14
Bring to a boil over high heat, skimming any foam that rises to the top.
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15
Reduce the heat to low and simmer gently for about 30 minutes.
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16
Add the browned vegetables to the stockpot along with the bay leaves and peppercorns.
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17
Place the roasting pan over a burner, add the wine to the pan, and bring to a simmer.
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18
Scrape the bottom of the pan with a spoon or spatula to deglaze, loosening any browned bits.
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19
Cook to reduce to about 1/2 cup.
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20
Add to the stockpot.
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21
Simmer the stock for 6 hours, skimming off any fat or impurities that rise to the surface.
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22
If the level of liquid reduces below the top of the bones, add more water to the pot.
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23
Drain the finished stock through a fine-mesh strainer and discard the bones and vegetables.
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24
You should have about 2 quarts of liquid.
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25
If you have more, reheat the stock in a pot and simmer until it has reduced to 2 quarts.
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26
Cool the stock to room temperature, then pour into one or several locktop plastic containers.
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27
Once the stock has chilled, the fat will rise to the top and solidify.
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28
Lift it off and discard.
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29
The stock can be refrigerated for up to 2 weeks or frozen for longer storage.
