Mirepoix – 2 parts onion 1 part carrot and 1 part celery

Bouquet Garni – black peppercorns, bay leaf, parsley stems and thyme
Whole chicken or chicken bones and/or beef bones
Tomato Paste
Robert Mondavi Chardonnay for Chicken Stock
Robert Mondavi Cabernet Sauvignon for Beef Stock
Coffee Filters

In a sauté pan, add the bones ands sear them. Roast them in an oven for approximately 20-25 minutes. (If you are making chicken stock only sear the bones, do not roast them.) In the coffee filter, place the ingredients for the bouquet garni. Pull the edges of the filter together and close with a rubber band. Brush the bones of the beef with tomato paste and continue roasting for about 15 minutes. Make your mirepoix by quartering the unpeeled onion and chopping the unpeeled celery and carrots into one inch pieces. Add them to the pan with the beef bones. Sauté the mixture until the onions are clear. Deglace with wine. Add all the products from the sauté pan into a stock pot and deglace with wine again. Turn the heat up and add enough cold water to cover the meat bones and vegetables. Add the bouquet garni to the stock pot and simmer. Remove the fat, either while hot by ladling from the edges or after cooling by removing the solidified layer of fat from the top of the cooled stock.