Recipe information
Yield
makes enough for 1 potpie
Ingredients
1
whole chicken (about 4 pounds), cut into 8 pieces
2
celery stalks, cut into 4-inch pieces
2
medium carrots, peeled and cut into 4-inch pieces
1
medium onion, quartered
6
sprigs fresh flat-leaf parsley
3
sprigs fresh thyme
1
/4 teaspoon whole black peppercorns
2
cans (14 ounces each) low-sodium store-bought chicken broth
1
teaspoon coarse salt
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Preparation
Step 1
Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam and discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
Step 2
Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use. Remove meat from skin and bones, and tear into bite-size pieces. (You should have about 4 cups.) Refrigerate, covered, until ready to use, up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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