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boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the
surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large
spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a
degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the
chicken is cooked through but not dry.
Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10
minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe.
Return the bones to the pot and cook for 1 hour.
Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint
containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the
sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling
process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the
refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
Copyright 2003 Television Food Network, G.P. All rights reserved
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