Chicken Stock

• a good splash of olive oil, approximately 200 ml
• 10 kg chicken carcasses

Heat a little oil and place the chicken bones into a thick-bottomed roasting tray, lightly colour and place into a hot oven for 8 to 10 minutes to cook through, but not colour. Remove from oven, add the white wine and deglaze the tray removing all the sediment and the goodness from the tray.