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Chicken and Broth

Source of Recipe


The Seattle Times






List of Ingredients



• 2 cut-up fryer chickens
  
• 1 small onion, cut in half
  
• 3 cloves garlic, peeled and halved
  
• 1 Tbsp salt
  
• 1 tsp whole black peppercorns
  
• About 5 quarts water
  






Instructions



1. Skin the chicken, if desired. Then put chicken, onion, garlic, salt and peppercorns into a stockpot and add about 5 quarts water, or enough to cover the chicken completely. Bring to a boil, skimming off the foam that rises to the top. Reduce heat and simmer about 1 hour. Remove from heat and cool.
   
   
2. Strain the stock through a colander into a large bowl. Remove the chicken and let both cool.
   
   
3. Remove the chicken from the bone and shred. Wrap well and refrigerate up to 3 days, or freeze for longer storage. Chill the stock and remove the fat from the top. The stock can be refrigerated for 3 days, or freeze for longer storage.
   
   Makes about 8 cups chicken,
   and 8 cups broth.