Chicken Stock

by the Editors of Publications International, Ltd.

Browse the article 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:
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: Chicken Enchiladas  /  Broths & Stock