1
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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.
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4
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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).
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