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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 10 |
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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 turkish or 1/2 california bay leaf |
8 whole 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 pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
2. Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cook stock completely, then chill, covered, and discard any solidified fat.
3. Cooks' note: Stock can be chilled 3 days or frozen 1 month.
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