1 kg (2¼ lb) of crushed chicken carcases and giblets (roasting or boiling chickens)
- Put the crushed carcases in a pan with the vegetables and garlic. Add the white wine, bring it to the boil and boil until it has almost totally evaporated.
- Add the cold water, bouquet garni and the onion stuck with the clove. Allow to simmer gently, uncovered, for 3 hours, skimming frequently.
- Strain the remaining stock through a conical strainer and