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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (5- to 6-pound) stewing hen |
2 quarts water |
1 medium onion, quartered |
1 stalk celery |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Remove neck and giblets from hen; place in a large stock pot. Rinse hen with cold water, and place in stock pot. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 2 hours, turning hen once after 1 hour. Remove from heat, and set aside to cool.
2. Strain stock into a bowl; discard neck and giblets. Cover and refrigerate stock. Reserve hen and vegetables for other uses. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Chicken Stock as a foundation for soups and stews.
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