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| 1 lg |
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Whole chicken, cut up (5-6 pounds) |
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| 3 |
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Celery stalks leaves on, quartered |
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| 2 |
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Large onion, sliced |
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| 1 |
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carrot * optional |
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| 2-3 |
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Cloves garlic, crushed |
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| 1/4 cup |
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Sprigs parsley |
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| 1/4 cup |
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thyme |
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| 2 |
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bay leaves |
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| 5-20 |
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black peppercorns* depends on how peppery you like |
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salt to taste |
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| Remove the chicken innards from the cavities (check neck too) and set aside. Wash the chicken with warm water inside and out. Place the chicken in a large saucepan; add the rest of the ingredients and cover with water. Bring the saucepan to a boil. Simmer covered for 6-8 hours. Cook with pot vented away from stove to prevent condensation and dripping back into your pot for last hour. (Or till broth has a rich flavor- not too watery.) Remove the chicken and vegetables from the broth. Set aside chicken for chicken soup or dumplings, puree or discard the vegetables. Allow for the broth to cool and strain through a fine cheesecloth-lined sieve to remove all solids, (I have seen old diapers used doubled after being properly cloroxed and boiled.) Refrigerate stock until fat has hardened; use spoon to skim the fat off the top. (Put fat aside and freeze for use in recipes that need it) Take jelled broth and freeze into serving size portions (14-16oz sizes).
(IF chicken is fresh don't forget the salt-water bath. I like to give all poultry a salt-water bath.) |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
Always good to keep a stock of unfolded 100% cotton diapers on hand washed with clorox and boilded clean for straining foods and jam/jellies.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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