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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Active time: 20 min Start to finish: 12 hr (includes chilling) Ingredients:
1 (3 1/2- to 4 1/2-lb) 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 bay leaf (not california) |
8 black peppercorns |
4 qt cold water |
1 1/2 teaspoons salt |
Directions:
1. Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
2. Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.
3. Cooks' note: ยท Stock can be chilled 3 days or frozen 1 month.
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