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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can omit the salt in this recipe if the recipe you are using calls for it. Ingredients:
1 (3 1/2- to 4 1/2-pound) whole chicken, cut into 8 pieces |
2 celery ribs, cut into 2-inch lengths |
2 carrots, quartered |
2 medium onions, left unpeeled, trimmed, and halved |
6 fresh parsley stems (without leaves) |
1 turkish or 1/2 california bay leaf |
8 whole black peppercorns |
4 quart cold water |
1 1/2 teaspoons salt |
Directions:
1. Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
2. Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, then chill, covered, and discard any solidified fat.
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