| 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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