Ingredients
3 lb Chicken backs
2 lb Chicken necks
2 slice Onion
4 Carrot
3 celery
1 inch Garlic, half
2 Bay leaves
handful fresh thyme
handful Parsley stems
1 tbsp Peppercorns
½ quart white wine
as needed water
Tools
pot
Directions
Step 1
Start by grabbing a large pot and heating and adding oil. We’re gonna sear the meat off. Brown the backs and necks, about 5-7 mins a side, and remove.
3 lb Chicken backs
2 lb Chicken necks
pot
Step 2
Using the same oil, add the onions, carrots, and celery and sauté until very fragrant, about 7-10 mins, making sure to mix.
3 celery
4 Carrot
2 slice Onion
Step 3
Add the white wine, and reduce 80 percent.
½ quart white wine
Step 4
Add the chicken back to the pot, then cover with water about 2 inches above chicken. Add the peppercorns, and bring to a boil.
as needed water
1 tbsp Peppercorns
Step 5
Skim the impurities with a ladle.
Step 6
Once boiling, lower heat to a gentle simmer and cook 3-4 hours.
Step 7
Kill the heat, and add the parsley stems and let sit for 30 mins.
handful Parsley stems
Step 8
Strain the stock, refrigerate, and let fully cook. Skim the fat, keep the fat, and quart the stock. Enjoy!
