Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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INGREDIENTS PREVIOUSLY MADE
2 1/2 qt Chicken Stock
-(See other recipe)
Put the previously prepared, cold, fat-free, 2-1/2
quarts of chicken stock in an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing
between 4 and 5 pounds. Bring slowly to a boil.
Skim off any scum that forms on the surface; reduce
heat; cover and simmer gently until the chicken is
very tender, about 1 hour for a young chicken, or 2 to
2-1/2 hours for a fowl. Remove the chicken/fowl and
either serve it as poached chicken, or remove the
skin, take the meat from the bones, and use it for
other dishes such as chicken salad, hash, chicken pie,
or creamed chicken, etc.
Strain the broth through several thicknesses of
cheesecloth into a bowl; let cool, then skim off the
fat. You now have 2 quarts of beautifully rich, strong
broth which can be used for cooking.
Should you want to reduce it even more, and clarify it
for consomme ... see the recipe: Chicken Consomme by
James Beard. For chicken consomme the broth must be
absolutely fat-free and clear. Therefore, it's
important that you strain the above through several
thicknesses of cheesecloth, let cool, and skim off all
the fat.
