This is not so much a recipe as a guideline. Use whatever vegetables you have (except brassicas). I will use about 3 - 4 chicken carcasses in my 10L stock pot, but I also throw in around 6 chicken wings to boost the chickeney goodness. The white wine in the recipe assists in releasing the minerals from the chicken bones. The alcohol will burn off during the long cooking time and will not be present in the finished stock. However, if you don't want to use wine, you can use vinegar. Personally I find that vinegar taints the finished stock, but some people prefer it. The stock will be fine without either ingredient. I recommend you make as much stock as you can and freeze it. Stock will keep in the fridge for about five days. You can keep it for longer in the fridge if you bring it back to the boil, it is far easier to freeze it. I freeze stock in various size containers to accommodate different recipe requirements: 1L, 500ml and 250ml