Chicken Stock

Ingredients

• 1 (3 1/2-pound) chicken (broiler-fryer)
• 1 tablespoon black peppercorns
• 1 teaspoon salt
• 10 parsley sprigs
• 6 garlic cloves, sliced
• 3 bay leaves
• 2 carrots, cut into 2-inch-thick pieces
• 1 medium onion, unpeeled and quartered
• 8 cups water
• 1 tablespoon cider vinegar (optional)

Preparation

1. Combine first 8 ingredients in a large Dutch oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove meat from bones, and reserve for use in the following recipes. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer 1 hour.
2. Strain the stock through a sieve into a large bowl, and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock, and discard.
3. Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.