Lyons Family Cookbook

Chicken Stock

1

(5-6 lb) stewing or roasting chicken w/gib

1

large yellow onion, quartered

2

celery stalks, quartered

2

medium carrots, peeled & quartered

4

sprigs

parsley

2

bay leaves

10

black peppercorns

1

tsp

salt (optional)

1

tsp

dried rosemary, crumbled

2

quarts

water

1

In a 5 qt. stockpot or heavy, flameproof casserole bring the chicken with its giblets, the onion, celery, carrots, parsley, bay leaves, peppercorns, salt, rosemary and water to a boil over high heat. Reduce heat to low, cover and simmer 2 hours or until the chicken is tender.

2

Remove chicken from broth and set aside to cool.

3

Strain liquid into a large, heatproof bowl through a sieve or a cheesecloth-lined colander.

4

Let it cool slightly. Cover and refrigerate. When it has completely chilled, skim off and discard any solid fat. (At this point stock can be stored. Refrigerate in a tightly covered container for up to 3 days. Or, freeze in labeled, 1 qt. freezer bags for up to 6 months. To serve from freezer, reheat in a covered stockpot over moderate heat until completely thawed -- about 15 minutes).

5

Discard the chicken skin. Remove meat from bones and save for recipes calling for cooked chicken meat.