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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 1 (3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded
- 2 celery ribs, cut into 2-inch lengths
- 2 carrots, quartered
- 2 medium onions, unpeeled, trimmed and halved
- 6 fresh parsley stems (no leaves)
- 2 (1/2-inch-thick) slices peeled fresh ginger
- 8 whole peppercorns
- 5 qt cold water
Method
- Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered.
- Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.
- Remove chicken and reserve for another use.
- Pour stock through a fine sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.
