INGREDIENTS

INSTRUCTIONS

Put the chicken pieces, vegetables, garlic, herbs, peppercorns, and
water in a deep 8 quart pot or a stockpot. Bring to a boil. After 5
minutes, skim off the scum that forms on the surface with a wire
skimmer or a large spoon. Continue to boil rapidly for 15 minutes,
skimming, then reduce the heat; cover the pot and simmer for 2 to
2-1/2 hours. Season with salt to taste -- about 1 tablespoon. Strain
the broth through a sieve lined with several thicknesses of
cheesecloth into a large bowl and cool thoroughly in the  refrigerator.
Save the gizzards (they are good eating) and discard  the other chicken
parts and the vegetables. When the stock is cold,  remove the layer of
fat that has formed on the surface. You will have  about 2-1/2 quarts
of stock. It is a great aid and comfort to always  have on hand good
home-made beef, chicken or veal stock, but you have  to be realistic.
You must gauge your stock-making by the space you  have to keep it in.
Two or three days is about as long as you should  keep stock in the
refrigerator; if you keep it longer you should  remove it and boil it
up again before using. If you want to keep it  for much longer periods
of time, freeze it. You can safely keep stock  frozen for up to three
months. * Double Chicken Broth * Put the cold,  fat-free, 2-1/2 quarts
of previously make chicken stock into an 8  quart pan. Add a whole
stewing fowl or roasting chicken weighing 4 to  5 pounds. Bring slowly
to a boil. Again, skim off any scum that forms  on the surface; reduce
the heat; cover and simmer gently until the  chicken is very tender,
about 1 hour for a young chicken, or 2 to  2-1/2 hours for a fowl.
Remove the chicken and either serve it as  poached chicken or remove
the skin, take the meat from the bones and  use it for chicken dishes
~- a chicken salad, hash, chicken pie, or  creamed chicken. Strain the
broth through several thicknesses of  cheesecloth into a bowl; let
cool, then skim off the fat. You now  have two quarts of beautifully
rich, strong broth to use for cooking.  Should you want to reduce it
even more and clarify it for consomme',  ... see the recipe: Chicken
Consomme' by James Beard. Note: Chicken  consomme' must be absolutely
fat-free and clear so it's very  important that in the above directions
you skim off all the scum that  forms on the surface in the chicken
stock broth and double chicken  broth and strain it through several
thicknesses of cheesecloth, and  remove all the fat after the broth has
cooled.

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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3541.1mg
Potassium: 121.4mg
Carbohydrates: 8.1g
Fiber: 1.3g
Sugar: 1.8g
Protein: <1g