Chicken Stock

• 5 to 6 pounds meaty chicken parts, such as wings, backs, and necks, or a large stewing hen, quartered

Rinse the chicken and set aside. In a stockpot, heat the vegetable oil over medium-high heat. Sauté the onions, carrots, celery, garlic, and mushrooms until the vegetables are lightly browned. Add the chicken, wine, bay leaves, cloves (if using), peppercorns, and enough water to cover the chicken by at least 3 inches. Bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½