Chicken Stock

Name: Chicken Stock
Ingredients: 1 (3 1/2-pound) chicken (broiler-fryer); 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)

10 ingredients

3 steps

Ingredients

1 (3 1/2-pound) chicken (broiler-fryer)
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)

Directions

1

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.
2

Strain the stock through a sieve into a large bowl, and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock, and discard.
3

Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.