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Chicken for Stock or Salad
1 roasting chicken ( about 6 pounds) or chicken breasts and legs
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stick, coarsely chopped
3 sprigs parsley
2 celery leaves
1 bay leaf
6 peppercorns
1 teaspoon of thyme
1/2 orange, quartered
salt to taste
1 tablespoon of chicken bouillon granules
1 teaspoon of rosemary
water to cover |
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Fill a large stockpot with water (enough to cover chicken): add onion, carrot, celery, parsley, celery leaves, bay leaf, peppercorns, thyme, orange and salt. Bring to a boil before adding chicken when using meaty pieces for salad or casseroles. When just cooking bony pieces for stock, chicken may be put in cold water. After adding chicken, bring to a boil again, then lower heat and simmer for 1 hour. Put chicken in a dish to cool. When cool enough to handle, remove the skin and take the meat off he bones, cutting larger pieces, such as the breast,, into 1" squares. Strain broth, cool, then chill so that the fat can be lifted out. Use stock for soup or other chicken dishes. Stock can be put in plastic containers and frozen for future use.
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