2 cups of fresh herbs blend (sage, rosemary, thyme, oregano)
12 garlic cloves
8 whole cloves
½ bottle Chardonnay (a sip for the cook)
1 TBS cumin
6 chicken base cubes
Filtered water to cover ingredients
Add ingredients to a large stock pot. Water should added last. Cover and bring to a boil for 10 minutes. Lower temperature and simmer until vegetables and soft and the chicken parts from the bones easily: about two hours.
Set aside the vegetables and the chicken, strain and cool for two hours.