Leftover bones, skin from chicken

3 to 4 carrots

1 onion, halved

4 pieces of celery, leaves included, halved

8-10 cups of water

1 to 2 cups of white wine (I used Chardonnay)

3 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh basil

Add bones, skin and anything remaining on your chicken; then add the vegetables, water and wine to your soup pot. Stir gently, then add the seasonings and herbs, and allow to simmer on low, for about two hours. Allow to cool completely before you place in the refrigerator. Next, remove any fat that has gathered at the top, then transfer to freezer bags or airtight containers. This will keep in your refrigerator for about three days; in the freezer for six months.