Chicken Stock

Ingredients
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)

Preparation

1. Combine first 8 ingredients in a large Dutch oven; add water.
2. Bring to a boil over medium heat.
3. Reduce heat; simmer, uncovered, 40 minutes or until chicken is done.
4. Remove chicken from cooking liquid; cool.
5. Remove meat from bones, and reserve for use in the following recipes.
6. Return bones to cooking liquid; stir in vinegar, if desired.
7. Partially cover and simmer 1 hour.
8. Strain the stock through a sieve into a large bowl, and discard the solids.
9. Cover and chill the stock for 8 hours.
10. Skim the solidified fat from the surface of the stock, and discard.

Notes

• Yield: 6 cups stock
• Source: Cooking Light magazine
• The vinegar lends a kick to the stock, but it may be omitted, if desired.
• Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer