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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (3 1/2- to 4 1/2-pound) 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 quart cold water |
1 1/2 teaspoons salt |
Directions:
1. Bring all ingredients to a boil in an 8- to 10-quart heavy 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, cool stock completely, uncovered, before skimming fat, then chill, covered.
3. Cooks' note: Stock can be chilled 3 days or frozen 1 month.
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