1 (3 1/2-pound) chicken (broiler-fryer)(yields about 4 cups of cooked chicken)
1 tablespoon black peppercorns
1 teaspoon salt
10 parsley sprigs
6 garlic cloves, sliced
3 bay leaves
2 carrots, cut into 2-inch-thick pieces
1 medium onion, unpeeled and quartered
8 cups water
1 tablespoon cider vinegar (optional)
Combine first 8 ingredients in a large Dutch oven; add water.
Bring to a boil over medium heat.
Reduce heat; simmer, uncovered, 40 minutes or until chicken is done.
Remove chicken from cooking liquid; cool.
Remove meat from bones, and reserve for use in the following recipes.
Return bones to cooking liquid; stir in vinegar, if desired.
Partially cover and simmer 1 hour.
Strain the stock through a sieve into a large bowl, and discard the
Cover and chill the stock for 8 hours.
Skim the solidified fat from the surface of the stock, and discard.
- Yield: 6 cups stock
- Source: Cooking Light magazine
- The vinegar lends a kick to the stock, but it may be omitted, if
- Reserved meat from chicken will keep 3 days in an
airtight container in refrigerator or 3 months in freezer