Chicken Stock

 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.

 Using the same oil, add the onions, carrots, and celery and sauté until very fragrant, about 7-10 mins, making sure to mix.

 Add the white wine, and reduce 80 percent.

 Add the chicken back to the pot, then cover with water about 2 inches above chicken.  Add the peppercorns, and bring to a boil.

 Once boiling, lower heat to a gentle simmer and cook 3-4 hours. 

 Kill the heat, and add the parsley stems and let sit for 30 mins.

 Strain the stock, refrigerate, and let fully cook. Skim the fat, keep the fat, and quart the stock. Enjoy!