Easy Chicken Stock

There’s nothing more comforting than a pot of homemade chicken stock simmering on the stove. It’s simple, flavorful, and the perfect base for so many of my favorite family recipes.

Amy LaBelle's Chicken Stock Recipe:

Yields approximately 1 gallon of stock

Ingredients:

• Chicken bones from roasted chicken

• 1 gallon water

• 2 cups Labelle Winery White Wine 

• 2 large yellow onions, diced

• 4 large carrots, diced

• 4 large celery ribs, diced

• 8 crushed medium cloves garlic

• 2 large sprigs parsley 

• 2 tbsp black peppercorns 

• 2 bay leaves 

Directions: 

1. Combine chicken, water, onions, carrots, celery, garlic, peppercorns, wine, bay leaves and parsley in a large stockpot and bring to a simmer over low heat.

2. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.

3. Strain stock through a fine-mesh strainer, let cool, then transfer to containers

4. Refrigerate until completely chilled, about 6 hours.

5. Skim off and remove any fat and scum on the surface.

6. Refrigerate for up to 5 days or freeze for up to 6 months.

Amy's Recipe Tips:

Use this homemade chicken stock in my Chicken Soup recipe. It adds rich, comforting flavor that makes all the difference.