Basic Boiled Chicken Meat And Stock |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 24 |
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A Basic rendering of chicken into meat and stock useable in many other dishes. Ingredients:
8 quarts water; to cover chicken |
5 lbs whole chicken hen |
1 onion; peeled and quartered |
2 celery stalks; cut in pieces |
1 carrot; cut in pieces |
1 tablespoon salt |
8 whole black peppercorns |
1/4 teaspoon poultry seasoning |
Directions:
1. Place the ingredients in a large stewing pot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is done.
2. Remove chicken and reserve. Strain stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
3. Fat may be skimmed from the cold stock and used for other purposes or frozen for later use.
4. Cover the drained chicken and chill thorough in the refrigerator.
5. Remove the skin on the chicken and disjoint the bird. remove the meat from the joints in as large of pieces as possible discarding the cartilage and fat, etc. Chill the meat thoroughly before shredding, slicing or dicing.
6. Gently shred, slice and/or dice the chicken meat as you require for other recipes. Discard the bones and carcass.
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