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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 2 |
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Ingredients:
1 bay leaf |
2 medium carrots, cut into chunks |
1 celery rib with leaves, cut into chunks |
2-1/2 quart(s) cold water |
1/4 teaspoon(s) dried rosemary |
1/2 teaspoon(s) dried thyme |
3 sprig(s) fresh parsley |
1 medium onion, cut into chunks |
1 teaspoon(s) vegetable oil |
1 whole chicken (3 pounds) |
1/4 teaspoon(s) whole peppercorns |
Directions:
1. Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
2. Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
3. Return chicken to the pan. Add cold water, celery and spice bag. Slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
4. Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface.
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