Chicken Stock

• 1 kg (2 lbs) chicken bones
• 2 tablespoons butter or vir

Wash the chicken bones under running water. In a large saucepan, heat the butter or oil, add the vegetables and cook over a medium heat until softened. Add the chicken bones and seasonings and turn with a spoon for a minute or so. Add the wine and water and bring to the boil. Skim any scum from the surface of the stock and simmer for 1 hour.

Strain the stock through a fine sieve or musl