|Vegetable oil spray||1|
|Chicken bones||4 Pound|
|Margarine||4 Tablespoon (Acceptable)|
|Carrots||2 Medium, peeled and sliced|
|Stalk celery||1 , sliced|
|Leeks||2 Medium, rinsed and sliced|
|Onion||1 Large, cut into large chunks|
|Dry white wine||2 Cup (32 tbs)|
|For herb bouquet|
Preheat oven to 400° F.
Lightly spray a large baking pan with vegetable oil.
Arrange chicken bones in pan and brown in oven 1 hour.
If you prefer a lighter-colored broth, brown bones 30 to 40 minutes.
Melt margarine in large stockpot over medium-high heat.
Add vegetables and saute 5 minutes.
Cover and cook 10 minutes more.
Uncover, add wine and boil until evaporated.
Add remaining ingredients, including browned bones.
Bring to boil, reduce heat to simmer, cover and cook 5 hours.
Strain broth, through cheesecloth if desired, and discard solids.
Cool to room temperature.
Cover and refrigerate.
Remove congealed fat from surface and discard.
Pour into containers, cover and freeze.
When defrosted, boil again before using.