Chicken Stock

1. 1

   In large stockpot, heat boiling chicken over medium-high heat until just boiling. Then reduce to lowest heat and simmer. Add onion (quartered), celery and carrot cut into 2-inch sections. Add salt, pepper and other optional herbs. Simmer for 1 1/2 hours or until chicken is tender. Skim froth from surface. Remove chicken. Let cool. Remove meat from bones. Cut into 1-inch pieces and reserve. Return bones and skin to stock and simmer for another 30 minutes. Remove bones, skin and cooked vegetables and reserve chicken stock for other recipes.

* Per serving · 4 servings · Values may vary.

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