Chicken Stock from We Are La Cocina by Leticia Landa and Caleb Zigas
In a large pot, combine the chicken, onions, celery, and carrots. Cover with the water and bring to a boil. Lower the heat and allow the stock to simmer until the chicken is tender and falling off ...
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Cooking tools:
- Stove
- Pot
- Fine-mesh sieve
Ingredients
- 1 medium onion, halved
- 2 celery stalks, cut into 2-inch [5-cm] pieces
- 3 medium carrots, cut into 2-inch [5-cm] pieces
- 8 cups [2 L] water
- One 3½- to 4-pound [1.6- to 1.8-kg] chicken, quartered
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