Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Wrap thyme, bay leaf, peppercorns and coriander seeds in cheesecloth. Tie with butchers twine.
Repeat with the 2nd portions of these same ingredients. Set the 2 sachets aside.
Place chicken bones into a stockpot or kettle. Cover with water to 1" above the bones.
Bring to a boil.
Reduce heat to medium. Using a ladle, skim any scum that has risen to the surface.
Add 1st portions of onion, carrot, celery and leek, and one of the reserved sachets.
Bring to a simmer. Continue cooking for 6 hours.
Remove from the heat. Cool slightly.
Carefully strain cooled stock through a fine mesh strainer into a clean food storage container. Set aside.
Combine 2nd portions of onion, carrot, celery and leek into the stockpot or kettle.
Cook, while stirring occasionally, until vegetables begin to caramelize.
Deglaze the pan with white wine. Reduce until the liquid has nearly evaporated.
Add the reserved stock.
Bring to a boil.
Reduce to a simmer. Add 2nd sachet.
Continue cooking until the sauce reduces and lightly coats the back of a spoon, about 3-4 hours.
Remove from the heat. Cool slightly.
Carefully strain cooled jus through a fine mesh strainer lined with cheese cloth into a clean food storage container.
Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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