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Place chicken wings in bottom of large stockpot.
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Tie together the legs of the chicken with a piece of kitchen twine.
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Place whole chicken in pot on top of wings.
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Scatter remaining ingredients around chicken and pour on the wine.
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Add cold water to cover chicken generously, by about 3 inches.
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Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low.
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Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil.
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After 1 hour, remove the whole chicken and let it cool enough to be handled.
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Cut apart the chicken and remove the meat; reserve for another use.
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Throw out large pieces of skin and return the bones to the still simmering stockpot.
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Continue to barely simmer the stock 2 hours.
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Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled.
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Cover and store up to 2 days before either using or reducing and freezing.
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To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven.
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Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume.
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Skim as necessary.
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When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze.
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To use, add an equal quantity of water to the thawed chicken stock.
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Making excellent stock requires paying attention to a few simple rules.
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To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid.
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Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally.
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In this manner your chicken meat will be tender and moistly poached as well.
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Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds.
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Extra chicken wings enhance the stock.
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This recipe yields about 4-6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat.
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Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup.
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Skimming tips: use a large ladle held parallel to the surface of the stock.
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If you place the stockpot off center on the burner, fat and foam will accumulate in the coolest area, making it easier to skim.
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What is a stock bag?
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In restaurant kitchens, little is wasted, including vegetable scraps.
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Mushroom bottoms, tomato cores, zucchini and onion ends, etc., all tend to make their way into a chicken or vegetable stock simmering on the stove (at least one is going at all times) You can replicate this method by throwing such scraps into a ziptop freezer bag in the freezer, and using it to enhance and add complexity to chicken or veg stocks.
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Two rules apply: Not too much of ANY one vegetable, which would overwhelm the stock; and NO vegetables that are intensely strong or bitter (cabbages, broccoli, cauliflower, eggplant etc.)
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But bits and ends of squash, green beans, pea pods, tired lettuce leaves as well standard aromatic vegetables and those mentioned above are quite at home in the stockpot.
