TOTAL TIME: 1 hr 45 min
Prep: --
Inactive Prep: 30 min
Cook: 1 hr 15 min
 
YIELD: 3 pounds meat, plus 2 to 3 quarts stock
LEVEL: Easy

ingredients

  • One 4-to 5-pound chicken
  • 2 ribs celery, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 onion, peeled and quartered
  • 2 cloves garlic, crushed
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Directions

Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

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