Rinse the Chicken parts and set aside. Heat the olive oil in a large, deep pot over medium-high heat, then add the onions, carrots, celery, and garlic and sauté until the vegetables just begin to color. Add the chicken, water, and wine and bring just to a boil. Immediately reduce the heat and simmer, without boiling, partially covered for 2 to 3 hours, skimming any foam or “scum” from the surface. (The reason we don’t want to boil the stock at this stage is that it will become cloudy. It will still taste good but a clearer stock is prettier, especially if it’s going to be used in a clear soup or sauce.) Remove the pot from the heat, allow the stock to cool (for safety in pouring), and strain through a fine mesh strainer. Discard the solids. Refrigerate overnight or until the fat has congealed. Remove and discard the fat. Divide the stock into storage containers, and store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.
© 2004 John Ash. All rights reserved.