Basic Chicken Stock
|Whole broiler fryer chicken||2 (Whole Chicken With Giblets)|
|Carrots||2 Medium, pared|
|Parsnip||1 Large, pared|
|Onion||1 Large, chopped|
|Leek||1 , washed well|
|Water||12 Cup (192 tbs)|
1. Combine chickens with their gib lets, carrots, parsnip, onion and celery in a large kettle; tie celery tops, parsley and leek together with a string; add to kettle. Add enough cold water to cover the chickens and vegetables, about 12 cups.
2. Bring slowly to boiling; skim; add salt and peppercorns; reduce heat. Simmer very slowly 1 to 1 1/2 hours, or until meat falls off the bones. Remove meat and vegetables from the broth; discard the bundle of greens.
3. Strain broth through cheesecloth into a very large bowl. (You should have about 12 cups.) Use this stock in any recipe calling for chicken broth.
4. When cool enough to handle, remove and discard skin and bones from chicken; cut meat into bite-size pieces; use in salads, casseroles, et cetera. To store meat in refrigerator up to 3 or 4 days, keep in covered container. To freeze, pack in small portions, 1 or 2 cups, in plastic bags or freezer containers, to use as needed.
5. To store stock in refrigerator up to 4 days, leave fat layer on surface until ready to use, then lift fat off and discard, or use in other cooking. To freeze, transfer broth to freezer containers, allowing space on top for expansion. Freeze until ready to use (3 to 4 months maximum).