Chicken Stock

1. 1

   Place chicken in large stock pot with enough water to cover. Add wine; put on lid.

2. 2

   Bring to a boil.

3. 3

   Scrape off any scum that may form.

4. 4

   Lower the heat; add vegetables, salt and pepper. Simmer for 1 hour.

5. 5

   Remove chicken; let cool.

6. 6

   Remove any meat on bones; reserve for other uses.

7. 7

   Return bones and skin to stockpot. Simmer for 2 hours.

8. 8

   Strain the stock into containers.

9. 9

   This will keep for 3 to 4 weeks in refrigerator.

10. 10

    Can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.