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Blonde Chicken Stock




Source of Recipe


The Daily Soup Cookbook






List of Ingredients



• 2 pounds chicken backs and necks
  
• 12 cups mineral or filtered water
  
• 1 large spanish onion, chopped
  
• 2 celery stalks with leaves, chopped
  
• 2 carrots, chopped
  
• 1/2 cup white wine
  
• 1 tsp kosher salt
  
• 1/2 tsp whole black peppercorns
  






Instructions



1. Combine all ingredients in a large stockpot.
   
2. Bring to a boil over medium-high heat, reduce heat, partially cover, and simmer for 1 hour.
   
3. Strain the stock and discard the solids.
   
4. Refrigerate until ready to use.
   






Final Comments


Makes 12 cups