Chicken Stock

• 4 litres cold water
• 1 litre of dry white wine
• 6 kg

Unlike the beef stock, this one is simple.

Combine the water and wine in a large pot, and add the chicken bones. Simmer for 2 hours (never allow a chicken stock to boil). Keep skimming the surface of the water with a ladle. This will result in a clearer stock. Add the mirepoix after about 30 minutes, and allow the stock to simmer for about another hour, skimming every few minutes. Add t