Chicken Stock

• 6 to 8 pounds (2.7 kg to 3.6 kg) meaty chicken parts including legs, wings,

Rinse the chicken parts and set aside. In a deep stockpot, heat the olive oil and add the onion, carrots, celery, and garlic and sauté until just beginning to color. Add the chicken, water, and wine and bring just to a boil. Reduce the heat and simmer partially covered without boiling for 2 to 3 hours, skimming any foam from the surface (The reason we don’t want to boil the stock at this stage