8 pounds chicken bones, with some meat2 carrots, sliced3 celery stalks, with leaves, sliced1 large onion, peeled, halved and separated into layers1 leek, washed well and cut up10 black peppercornsBouquet garni, tied in cheesecloth, consisting of 6 sprigs fresh parsley, 6 sprigs fresh thyme, 6 sprigs fresh marjoram, 2 sprigs fresh sage and 1 bay leaf2 cups dry white wine5 quarts cold waterSalt and freshly ground black pepper to tastePlace all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil over high heat. Reduce the heat to a simmer and skim off the foam until no more appears. Partially cover the pot and simmer over low heat for 3 hours.Pour the broth through a cone-shaped strainer (a chinois) or whatever strainer you have and discard all the bones, vegetables and bouquet garni. Now pour the broth through a cheesecloth-lined strainer into a clean pot or bowl. Season to taste with salt and pepper.Place the broth in the refrigerator until the fat congeals and remove by scooping it off with a spoon. If not using the broth immediately, transfer into 1-quart plastic containers and refrigerate for up to 1 week or freeze for up to 6 months.

From "The Best Soups in the World," by Clifford A. Wright.