One serving corresponds to 1 liter of stock. Place the chicken carcasses in a coated Lotan GN container and roast in a preheated combi-steamer at 225°C, 25% humidity, 60% fan speed for 30 minutes, then remove them from the combi-steamer and deglaze with the red wine and allow to cool for about 30 minutes. Then put everything together with the remaining ingredients in a sousvide bag and let it cook for 5 hours at 85°C in steam mode with 60% fan speed. Then strain the stock through a strainer cloth, we get approx. 1000 ml. If necessary, remove the chicken meat from the bone and process it further in the kitchen, preferably as a side salad, spread on salads, dark blanket.