Blonde Chicken Stock

• 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 teaspoon kosher salt
• 1/2 teaspoon whole black peppercorns

1. Combine all the 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 solids.
4. Refrigerate until ready to use.

chicken backs, water, spanish onion, celery, carrots, white wine, kosher salt, whole black peppercorns

Taken from www.cookstr.com/recipes/blonde-chicken-stock (may not work)