Chicken Stock the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken Enchiladas
Makes about 3 cups stock
|1||chicken (3 to 4 pounds), cut into halves|
|1||small onion, cut into quarters|
|1||clove garlic, cut into halves|
|1/4||teaspoon ground cumin|
|1/8||teaspoon black peppercorns|
- 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.
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