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, its important that you strain the above through several thicknesses of cheesecloth, let cool, and skim off all the fat.
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|Serving Size: 1 Quart (1200g)|
|Recipe Makes: 2|
|Calories from Fat: 130 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 36mg||11 %|
|Sodium 1716mg||59 %|
|Potassium 1260mg||33 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 42.4g|
|Protein 30.2g||43 %|
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Calories per serving: 432
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