Thursday, January 24, 2013

Ingredients: Boiled Chicken and Chicken Stock

Prepared January 23, 2013. The simple recipe yelds several pounds of recipe-ready boneless boiled chicken and three pints of rich chicken stock. And treats for a cat or dog.
1 4 lb chicken
water sufficient to cover
1 T salt
4 sprigs of fresh thyme
4 cloves of garlic, peeled and lightly crushed
Set aside the packet of organ meats. Rinse the chicken inside and out under cold running water. Remove and discard any visible fat, or make into schmaltz. Place the chicken, breast side up, in a deep pot and cover with cold water. Rinse the neck, heart and gizzards  and add to the pot, setting the liver aside for another use. Add the salt, thyme, and garlic. Bring to a boil, lower heat to a fast simmer, and cook partly covered for 30 minutes. Using tongs, turn the chicken breast side down, replace cover, and simmer another 15 minutes. Take off heat, cover tightly, and let cool undisturbed at room temperature. When cool, remove from stock to a colander set in a bowl to drain. Remove and discard the skin and any visible fat. Break the chicken apart, harvesting largest possible pieces of meat from the bones. Return the bones and trimmings to the stock. Chill the meat tightly covered for later use. Return the stock, bones, and trimmings to a boil and cook until reduced about half. Pour stock through a strainer to remove solids, and freeze in small lots for later use. Suggested use for breast meat and stock is chicken enchiladas in sour cream-chili sauce.

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