Deselect All

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