Chicken Short Stock | Rouxbe Online Culinary School

Ingredients

• 1 small onion
• 1 rib celery
• 1 carrot
• 1 leek
• 4 lb chicken bones (backs and necks)
• 1 to 2 tbsp grapeseed or vegetable oil
• 1/3 cup dry white wine
• 2 L/qt chicken stock (or water)
• 8 to 10 parsley stems
• 3 to 4 sprigs fresh thyme
• 2 bay leaves
• 1 tsp whole, black peppercorns