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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The vinegar lends a kick to the stock, but it may be omitted, if desired. A 3 1/2-pound chicken will yield about 4 cups of cooked chicken. Ingredients:
1 (3 1/2-pound) chicken (broiler-fryer) |
1 tablespoon black peppercorns |
1 teaspoon salt |
10 parsley sprigs |
6 garlic cloves, sliced |
3 bay leaves |
2 carrots, cut into 2-inch-thick pieces |
1 medium onion, unpeeled and quartered |
8 cups water |
1 tablespoon cider vinegar (optional) |
Directions:
1. Combine first 8 ingredients in a large Dutch oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove meat from bones, and reserve for use in the following recipes. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer 1 hour.
2. Strain the stock through a sieve into a large bowl, and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock, and discard.
3. Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.
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