Stewed Chicken for Salads
|Broiler fryer chicken||7 Pound (2 Birds. 3.5 Pounds Each)|
|Carrots||2 Medium, pared|
|Parsnip||1 Large, pared|
|Onion||1 Large, chopped|
|Leek||1 , washed|
|Water||1 Cup (16 tbs)|
1. Combine chicken, chicken giblets, 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 chicken and vegetables, about 12 cups.
2. Heat 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 broth, discard the bundle of greens.
3. Strain broth through cheesecloth into a large bowl. (There should be about 12 cups.) Use this delicious broth in the following soup recipes or in any of our recipes 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 as called for in following recipes, or use in salads, casseroles, etc. To store in refrigerator, up to 3 to 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 in refrigerator, up to 4 days, leave fat layer on surface of broth 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).