Chicken Stock

4 # Chicken bones
2# Onions large dice
1# Carrots large dice
1# Celery large dice
1/2 cup White Wine
1 sprig Thyme
3 Bay leaves
10 Pepper corns ( optional )
1 gallon Water

A couple things about stocks. They could be white or dark.
I like to roast the bones to get a nice golden color for the stock.
Depending on the purpose sometimes a clear white stock like for
Chicken Fricasey or something like that.
That being said place the bones (carcasses) in a roasting pan and into a preheated oven at 425 degrees until golden brown. Remove the
bones into a large pot and deglaze with the white wine scraping the bottom of the pan with a wooden paddle.
Pour off into the pot and add the vegetables and water. Bring up to a boil and skim the foam off. Reduce the heat to a simmer and add the
herbs. Let simmer for 3 hours. Strain and reserve the liquid ( that is your stock ). You may take any meat that is remaining
off the bones and keep for your soup.
You may reduce sosme or all of the stock to a glace for sauces. If not useing right away chill in a water bath and
either referagate or put into freezewr bags and freeze. You may also put into ice cube trays for easy access if you
do not need very much.