| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Not, Sent | 10 | Servings |
INGREDIENTS
| 3 | lb | Chicken |
| 16 | c | Water |
| 1 | lg | Onion, cut in 1 in pieces |
| 3 | md | Carrots, cut in 3" pieces |
| 3 | Celery stalks, cut in 1 in pieces | |
| 1 | tb | Black peppercorns |
| 1 | tb | Dried thyme |
| 2 | Bay leaves | |
| 1 | lg | Garlic clove |
INSTRUCTIONS
Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard. Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Apr 7, 1997
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