*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----INGREDIENTS PREVIOUSLY
    2 1/2   qt           Chicken Stock
                         -(See other recipe)
   Put the previously prepared, cold, fat-free, 2-1/2
   quarts of chicken stock in an 8 quart pan.
   Add a whole stewing fowl or roasting chicken weighing
   between 4 and 5 pounds. Bring slowly to a boil.
   Skim off any scum that forms on the surface; reduce
   heat; cover and simmer gently until the chicken is
   very tender, about 1 hour for a young chicken, or 2 to
   2-1/2 hours for a fowl. Remove the chicken/fowl and
   either serve it as poached chicken, or remove the
   skin, take the meat from the bones, and use it for
   other dishes such as chicken salad, hash, chicken pie,
   or creamed chicken, etc.
   Strain the broth through several thicknesses of
   cheesecloth into a bowl; let cool, then skim off the
   fat. You now have 2 quarts of beautifully rich, strong
   broth which can be used for cooking.
   Should you want to reduce it even more, and clarify it
   for consomme' ... see the recipe: Chicken Consomme' by
   James Beard. For chicken consomme' the broth must be
   absolutely fat-free and clear. Therefore, it’s
   important that you strain the above through several
   thicknesses of cheesecloth, let cool, and skim off all
   the fat.
                    - - - - - - - - - - - - - - - - - -