Chicken Stock and Shredded Chicken by Chef Alfiya
January 14, 2025 • 0 comments
As featured in her Chicken Noodle Soup recipe.
Ingredients
- (2 lb) Chicken (whole legs, thighs, or drumsticks, or small whole chicken)
- (5.5 qt) Water
- (4 oz) Onion
- (3 oz) Carrot
- (2 oz) Celery
- (2 ea) Bay Leaf
Directions
- In cold water add all ingredients except bay leaf. Bring to a boil. Reduce heat to medium heat.
- Simmer 1 hour. Skim the surface to remove any foam.
- Add bay leaf and simmer 20 minutes more
- Discard the vegetables. Removed cooked chicken. Strain the stock.
- Remove bones from chicken. Shredded chicken and set aside.
