I LEARNED to make chicken stock from my mother. This one is deeply flavored, with bay leaves rather than the celery of most American chicken stocks, and harmonizes well in traditional Greek soups and stews.
In a large pot, heat the oil and sauté the onion over medium heat for 6 minutes, or until soft. Stir in the peppercorns and cook for 1 minute more. Add the wine and bring to a simmer; remove from the heat.
Place the chicken parts in the pot and add water to cover. Bring to a boil, skimming off the foam. Reduce the heat to low. Add the carrots, scallions, salt and bay leaves and simmer, partially covered, for 2½ hours, or until the chicken meat is falling from the bones.
Strain the stock, pressing down on the solids to extract all their juices. Refrigerate until the fat congeals; scrape off and discard the fat.
Reheat the stock, let it cool again and refrigerate for up to 2 days or freeze it in measured cupfuls in heavy-duty zipper-lock plastic bags or plastic containers. It will keep for up to 3 months.
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