Chicken Stock

Ingredients

• 3  bay leaves 
• 1 tablespoon peppercorns black
• 2  carrots 2-inch-thick cut into pieces
• 3.5 pound meat from a rotisserie chicken (broiler-fryer)
• 6  garlic cloves sliced
• 1 medium onion unpeeled quartered
• 10  parsley sprigs 
• 1 teaspoon salt 
• 8 cups water 

Equipment

• bowl
• sieve
• dutch oven

Directions

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.
2. Remove chicken from cooking liquid; cool.
3. 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.
4. 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.
5. Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.