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Preheat your oven to as high as it will go.
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While oven is heating, place chicken bits, onions, carrots and celery in a large roasting pan.
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Place roasting pan in oven and roast for about ten minutes until vegetables are browned.
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Stir vegetables to expose unbrowned parts and continue roasting till thoroughly browned all over.
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Remove roasting pan from the oven and dump contents into a stock pot. At this point also add the garlic, black pepper, bay leaves, thyme and parsley.
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Place roasting pan on the stove or other steady surface, then add the wine (or water) and stir with a wooden spoon or spatula to loosen any caramelized bits from the bottom of the pan.
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Pour the liquid into the stock pot and supplement with enough cold water to cover the bones and vegetables by about an inch.
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Turn heat to high under the stock pot and bring to a boil.
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As soon as the liquid comes to a boil, reduce the heat to medium-low so that the liquid barely simmers.
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You will notice a lot of foam rising to the top as the liquid comes to a boil. Use a spoon or ladle to carefully remove as much of this as you possibly can and discard.
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Continue to cook at a gentle simmer for a minimum of four hours, 6-8 would be better.
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Once every half hour or so, carefully remove any scum that has collected on the surface of the stock.
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After 4-8 hours, remove the stock pan from the heat and very carefully strain into a smaller pot, discarding all solids.
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What you have now, is a basic dark chicken stock. You can continue to simmer for several more hours to make a reduced, more concentrated chicken stock or you can use as is.
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When you’re happy with the results, bring your stock down to room temperature as quickly as possible then refrigerate till cold.