By Chef David Katz of Panevino
www.panevino-napa.com

Makes 1 gallon

3 pounds chicken neck and back bones (substitute turkey, duck or quail bones)
2 whole chicken legs including thigh, cut in half
1 cup dry white wine (optional)
1 gallon cold water

Cheesecloth sachet containing:

• 6 thyme sprigs
• 6 parsley stems
• 2 bay leaves
• 10 black peppercorns

2 white or yellow onions, large dice
1 leek, trimmed, large dice
2 carrots, large dice
2 stalks celery, large dice

Preheat oven to 400°.  Place the chicken bones and legs on a lightly greased baking pan and bake for 30 minutes or until golden brown.  Remove the pan from the oven and transfer the chicken to an 8-quart stockpot. Heat the pot over a medium heat and add the wine, then reduce by about half.  Add the water and sachet and bring the pot to a simmer over high heat.  Reduce the heat to maintain a bare simmer and cook for 45 minutes, skimming away any fat or foam that comes to the surface.  Add the vegetables and continue to cook at a bare simmer for an additional 90 minutes.  Strain the stock through a sieve lined with cheesecloth and chill thoroughly in an ice bath.  Refrigerate or freeze the stock in a tightly covered container until ready to use.