Chicken stock

As promised, here is my chicken stock recipe.

Making your own chicken stock is such a money saver and it is much more flavorful than the boxed stock.

Here's your ingredient list

• 3-4 lbs chicken bones (use the ones you have been saving)
• 1 tspn canola oil
• 2 carrots, sliced
• 2 celery ribs sliced
• 2 leaks sliced (as far as I'm concerned this is optional - I only use them when I have some leftover in the fridge)
• One onion quartered
• 2 cups dry white wine
• 5 quarts water
• 6 sprigs of parsley
• 3 sprigs of thyme 
• 8 whole peppercorns
• 1 bay leaf

Preheat the oven to 400 degrees.
Spay a baking pan with canola oil.  Put the chicken bones in the pan.  Brown the bones in the oven for one hour.
While the bones are baking, heat a large stock pot over medium high heat.  Pour the tspn of oil into the pan and swirl to coat.  Add the onions, carrots, leeks, and celery and cook for 5 minutes.  Cover the pot and cook for an additional 10 minutes.

Remove the cover from the veggies and stir in the wine - bring to a boil and boil for 7 minutes.  Add the remaining ingredients including the bones.  Bring to a boil, once boiling reduce the heat and simmer for about 4-5 hours.  Strain the broth and toss out any solids in the strainer.  Cover your stock and put in the fridge for at least 8 hours.  Toss out the fat that has congealed on the top and portion out the stock into one cup portions and store the portions in baggies - then freeze for later use.