Homemade Chicken Stock Recipe: Simple & Flavorful

INGREDIENTS

1 chicken (3 to 4 pounds), cut into halves 1 small onion, cut into quarters 1 clove garlic, cut into halves 1 bay leaf 3 parsley sprigs 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon black peppercorns 4 cups water

PREPARATION:

1. Place chicken in 5-quart pan. Add remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 45 minutes or until meat near thigh bone is no longer pink when slashed. Transfer chicken to a plate with slotted spoon; let cool. Strain stock; discard solids. Save for any recipe that calls for Chicken Stock. Remove chicken from bones; discard skin and bones. Shred chicken.

This recipe appears in: Chicken Enchiladas  /  Broths & Stock