TLC Cooking "Chicken Stock"

Chicken Stock

YIELD Makes about 3 cups stock
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INGREDIENTS

1	chicken (3 to 4 pounds), cut into halves
1	small onion, cut into quarters
1	clove garlic, cut into halves
1	bay leaf
3	parsley sprigs
1/2	teaspoon salt
1/4	teaspoon ground cumin
1/8	teaspoon black peppercorns
4	cups water

PREPARATION:

Place chicken in 5-quart pan. Add remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 45 minutes or until meat near thigh bone is no longer pink when slashed. Transfer chicken to a plate with slotted spoon; let cool. Strain stock; discard solids. Save for any recipe that calls for Chicken Stock. Remove chicken from bones; discard skin and bones. Shred chicken.

This recipe appears in: Chicken Enchiladas / Broths & Stock

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