Chicken Stock

Since stock is basically a component ingredient, you can really cheat a little by removing some of the meat-say the breasts or legs-after the first 30 to 40 minutes of full simmering; thus you will have a tenderly cooked piece of chicken to use for a meal. If you plan to do this, keep whatever you want to remove whole or in large pieces and add that portion only after the water has come to a boil; that way the flesh will retain its flavor. Then bone this portion and return bones to stock. T