Poultry Stock À La Sacher

Slice the leek and finely dice the celery and onions. Heat butter and sauté onions, celery, leek, spices and garlic. Add salt and deglaze with white wine and Noilly Prat. Wash the carcasses, drain, chop coarsely and add to the pot. Fill up with enough ice water to cover everything. Season lightly with salt and pepper, bring to a boil and let simmer over gentle heat for about 1 hour maximum. Meanwhile, skim several times. Finally, strain through a hair sieve and season again with salt and pepper.

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