Ingredients:
- 1kg chicken bones, chopped small
- 3 shallots, chopped
- 100ml dry white wine
- 2.5 litres of chicken stock
Instructions:
Preheat the oven to 220°c. Put the bones in a roasting pan and roast in the oven, turning occasionally, until browned all over. Transfer to a deep pan.
brown the shallots in the roasting pan, stirring frequently. Add the wine and stir to loosen all the residue.
Boil to reduce by half, then pour into the pan with the bones.
Add the stock and bring to the boil. Simmer for 45 minutes until you reach the desired consistency. skimming occasionally, then straining.