Chicken Stock
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Chicken Stock." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-stock-recipe.htm> 24 July 2008.
Yield: Makes about 3 cups stock
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:
1.
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: Broths & Stock