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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe goes with Sweet-and-Sour Chicken Soup Ingredients:
1 (3-pound) chicken |
16 cups water |
1 large onion, cut into 1-inch pieces |
3 medium carrots, cut into 3-inch pieces (about 1/2 pound) |
3 celery stalks, cut into 1-inch pieces |
1 tablespoon black peppercorns |
1 tablespoon dried thyme |
2 bay leaves |
1 large garlic clove |
Directions:
1. Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids.
2. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
3. Note: Stock may be frozen in airtight containers for up to 3 months.
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