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| The Ingredients - Ready for the Pot |
Ingredients:
3 Chicken Leg Quarters - about 3 pounds - or other meaty, on the bone chicken parts
1 carrot
1 celery stalk
1 bay leaf
1/2 medium onion
A few sprigs of parsley and thyme
A few black peppercorns
Method:
Rinse the chicken and trim off excess fat. Cut the carrot and celery stalk in half. If you have some cheesecloth, make a little bundle of the herbs and peppercorns.
Put everything into a large pot and cover with about 3-4 quarts of cold water. Bring to a boil and reduce heat to a simmer.
After about 30 minutes, skim the broth, removing as much scum as possible. Don't worry about the fat at this point.
Continue to cook at a simmer for another 30-45 minutes or until the chicken is completely cooked.
Remove the chicken from the broth and set aside to cool. Strain the broth into a clean bowl and let cool. Discard the vegetables and herbs.
When the broth is cool, cover it and place it in the refrigerator overnight. Separate the chicken from the bones and skin, shredding it coarsely. Place the cooled chicken in a food safe container, cover, and refrigerate until you're ready to use it.
The next day, skim any congealed fat* from the broth, pour the broth into a clean container, and refrigerate, covered until ready to use.
*Those in training to become a [your ethnic group here] Grand Mother will save the rendered fat in the 'fridge for later use.
Edit: 4:15 PM - my batch yielded just under a pound of shredded chicken and 3 quarts of broth.
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