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Prep Time: 20 Minutes Cook Time: 190 Minutes |
Ready In: 210 Minutes Servings: 18 |
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This recipe makes lots of stock. Freeze any that's left over for another use. Ingredients:
1 (3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded |
2 celery ribs, cut into 2-inch lengths |
2 carrots, quartered |
2 medium onions, unpeeled, trimmed and halved |
6 fresh parsley stems (no leaves) |
2 (1/2-inch-thick) slices peeled fresh ginger |
8 whole peppercorns |
5 qt cold water |
Directions:
1. Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
2. Remove chicken and reserve for another use. Pour stock through a fine sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.
3. Cooks' note: Stock may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered, or frozen 1 month.
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