By eHow Food & Drink Editor
Add the wine, 2 1/2 quarts water, chicken, salt, peppercorns, bay leaves, parsley and dill and bring to a simmer. Skim any foam from the surface.
Strain the stock into a bowl and throw away the remaining solids. Taste the stock. If it seems too "light," bring it to a boil and reduce it (let it boil and evaporate) until it tastes strong enough for you.
eHow Food & Drink Editor