Makes- 2 Quarts
- 1 and 1/2 pounds chicken feet
- 5 pounds chicken necks
- 1 carrot, roughly chopped
- 2 onions, roughly chopped
- 2 celery stalks, roughly chopped
- 1/2 cup white wine
- 1 bay leaf
- 2 teaspoons black peppercorns
- 5 sprigs fresh thyme
- 4 sprigs fresh Italian parsley
- 1 teaspoon minced garlic
Preheat the oven to 450 degrees.
Roast the chicken parts in a roasting pan until brown, while in a separate roasting pan, roast the vegetables until slightly brown. Put the chicken and vegetables into a heavy-bottomed stockpan.
Heat up both roasting pans on the stovetop and deglaze each with 1 cup wine. Add the wine to the stockpot. Add the bay leaves, peppercorns, thyme, parsley, and garlic to the stock pan with 1 and 1/2 gallons water. Bring to a boil, then reduce to a simmer. Cook on low heat for 4 hours. Strain the stock and refrigerate.
Great for soups!
Image credit: Christine Wisnieski