Start by roasting your chicken bones at 425 degrees for 45 minutes to 1 hour.
Next, transfer the bones to a large pot, add approximately ¾ to 1 gallon of water, then bring it to a boil. Add a rind of Parmigiano Reggiano cheese, then allow it to cook, uncovered, at a medium boil for 2 to 3 hours.
After 2 to 3 hours, strain the broth back into your pot to remove the solids, add a splash of white wine, then reduce the broth on high heat, until it has reduced by three quarters.
When the broth has reduced to your liking, serve warm and enjoy.