(Yields 1 quart)

• 3lb. chicken bones
• 2 small yellow onions, washed and quartered
• 1 medium carrot, washed, root end cut off and chopped
• 1 rib celery, washed and coarsely chopped
• 1 small clove garlic, washed and smashed slightly
• small bunch of parsley stems
• 1 small bay leaf
• ¼ tsp. dry thyme
• approximately 2 quarts cold water
• ½ cup white wine

Place all ingredients together in large heavy-bottomed stockpot. Bring to a boil then turn to a simmer. Cook uncovered for 2-3 hours breaking up bones with a wooden spoon occasionally. Strain through a colander lined with cheesecloth. Place the pot back over a medium heat and reduce stock until it is the desired strength. Add salt to taste at this point.