Basic Chicken Stock
Caldo de PolloThis stock is a terrific base for soups or stews, and the cooked chicken meat is shredded to use for enchiladas, tacos, tortas, soups, and in many other ways. I sometimes enhance my stock by adding a 14-ounce can of fat-free reduced-sodium chicken broth, for a more pronounced flavor.
Ingredients
Makes about 2 quarts
- 1 3-pound chicken, cut into pieces
- 1 medium white onion sliced
- 1 large carrot scrubbed and sliced (do not peel)
- 1 celery rib sliced
- 3 medium garlic cloves peeled
- 2 bay leaves
- 2 parsley sprigs
- 8 black peppercorns cracked
- ½ teaspoon salt
Instructions
- Put the chicken in a large pot with 2½ quarts of water.
- Bring to a boil; then reduce the heat, and simmer, skimming any foam that rises to the surface.
- Add all of the remaining ingredients, reduce the heat, and simmer, partially covered, 1 hour.
- Remove the chicken pieces to a platter.
- When cool, remove the meat from the bones.
- Discard the bones and shred the meat.
- Cover and refrigerate.
- Strain the stock through a strainer, and discard the solids.
- When the stock is cool, skim the fat from the top.
- Cover and refrigerate for up to 3 days, or freeze for up to 3 months.