6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs
3 medium onions, peeled and halved horizontally
3 stalks celery, cut into chunks
3 carrots, peeled and cut into chunks
1 head garlic, cut in half horizontally
2 tablespoons tomato paste
1/2 cup dry white or red wine
Several sprigs of parsley
Several sprigs of thyme
2 bay leaves
10 peppercorns