Chicken Stock - cooking recipe

Ingredients

1 chicken
1 c. dry white wine
water
1 large onion, chopped
salt and pepper to taste

Preparation

Place chicken in large stock pot with enough water to cover. Add wine; put on lid.
Bring to a boil.
Scrape off any scum that may form.
Lower the heat; add vegetables, salt and pepper. Simmer for 1 hour.
Remove chicken; let cool.
Remove any meat on bones; reserve for other uses.
Return bones and skin to stockpot. Simmer for 2 hours.
Strain the stock into containers.
This will keep for 3 to 4 weeks in refrigerator.
Can be frozen.
Makes about 1 gallon.