- 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
- ½ cup white wine
- 1 teaspoon kosher salt
- ½ teaspoon whole black peppercorns
- Combine all the ingredients in a large stockpot.
- Bring to a boil over medium-high heat, reduce heat, partially cover, and simmer for 1 hour.
- Strain the stock and discard solids.
- Refrigerate until ready to use.