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Homemade Chicken Stock

1 whole chicken (3 pounds)
1 teaspoon vegetable oil
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns
2-1/2 quarts cold water
1 celery rib with leaves, cut into chunks

Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken
breast halves in oil over medium heat until browned, about 5 minutes; remove and
set aside. Cook remaining chicken pieces, including back and neck, in two batches
until browned; set aside. In the same pan, saute the carrots and onion until
onion is tender. Place seasonings on a double thickness of cheesecloth; bring
up corners of cloth and tie with kitchen string to form a bag. Return chicken
to the pan. Add cold water, celery and spice bag. slowly bring to a boil over
medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam.

Printed from tasteofhome.com Nov 19, 2008

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Homemade Chicken Stock cont.

Remove chicken breast halves from pan. Remove meat from bones; return bones to
pan. Refrigerate chicken breast meat for another use. Simmer stock, uncovered,
3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag.
Refrigerate for 8 hours or overnight. Remove fat from surface.

Yield: about 2 quarts.