Chicken Skin Jus

• 2 pounds (900 g) chicken skins
• 1 carrot, peeled and cut into chunks
• 1 celery stalk, cut into chunks
• 1 onion, cut into chunks
• 1 sprig rosemary
• 1 clove garlic
• Pinch of salt
• 2 bay leaves
• 4 1/4 cups (about 1 liter) water
• 2 cups (500 ml) dry white wine

1. Preheat the oven to 375F (190C).
2. In a large enameled cast-iron pot, combine the chicken skins, carrot, celery, onion, rosemary, garlic, salt, bay leaves, and 1/4 cup (60 ml) of the water.
3. Place in the oven and cook, uncovered, for 2 hours, stirring and flipping the chicken skins occasionally.
4. After the 2 hours, the skins should look like the skin of a roasted chicken.
5. Drain off the fat and add the remaining water and the wine to the pot.
6. Return the pot to the oven, lower the temperature to 300F (150C), and cook for 1 hour.
7. Remove from the oven, strain, and serve right away or cool and refrigerate or later use.
8. It will keep in the fridge for up to a week, or a month in the freezer.

carrot, celery stalk, onion, rosemary, clove garlic, salt, bay leaves, liter, white wine

Taken from www.epicurious.com/recipes/food/views/chicken-skin-jus-388877 (may not work)