Serves: 5
Total Calories: 278
1. Put the chicken in a large pot with 2 1/2 quarts of water. Bring to a boil then reduce the heat, and simmer, skimming any foam that rises to the surface.
2. Add all of the remaining ingredients, reduce the heat, and simmer, partially covered, 1 hour. Remove the chicken pieces to a platter.
3. When cool, remove the meat from the bones. Discard the bones and shred the meat. Cover and refrigerate. Strain the stock through a strainer, and discard the solids. When the stock is cool, skim the fat from the top. Cover and refrigerate for up to 3 days, or freeze for up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Chicken Stock recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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