INGREDIENTS

INSTRUCTIONS

INGREDIENTS PREVIOUSLY MADE
Put the previously prepared, cold, fat-free, 2-1/2 quarts of chicken stock
in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing
between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that
forms on the surface; reduce 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/fowl and either serve it as poached
chicken, or remove the skin, take the meat from the bones, and use it for
other dishes such as chicken salad, hash, chicken pie, or creamed chicken,
etc. Strain the broth through several thicknesses of cheesecloth into a
bowl; let cool, then skim off the fat. You now have 2 quarts of beautifully
rich, strong broth which can be used for cooking. Should you want to reduce
it even more, and clarify it for consomme' ... see the recipe: Chicken
Consomme' by James Beard. For chicken consomme' the broth must be
absolutely fat-free and clear. Therefore, it's important that you strain
the above through several thicknesses of cheesecloth, let cool, and skim
off all the fat.

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