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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Active time: 20 min Start to finish: 4 hr 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 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 heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
2. 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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