 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies. Ingredients:
1 whole chicken (3 pounds) |
1 teaspoon vegetable oil |
2 medium carrots, cut into chunks |
1 medium onion, cut into chunks |
3 sprigs fresh parsley |
1 bay leaf |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon whole peppercorns |
2-1/2 quarts cold water |
1 celery rib with leaves, cut into chunks |
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. Yield: about 2 quarts.
|
|