A very basic chicken stock that can be used with a variety of sauces and soups as well as a substrate for cooking other items to infuse flavor. The chicken cooked to make the stock can be used in a variety of dishes, too.
- 2 chicken breasts bone-in
- 12 C water
- ¼ tsp salt
- ⅛ tsp pepper
Place the chicken breasts in a stock pot and fill with water until breasts are fully covered, about 12 cups. Add salt and pepper to taste.
Bring to a boil, then reduce to medium-low heat and cover the pot. Maintain a low boil for about 15 minutes.
Remove from burner and leave covered for about 10 minutes.
Remove breasts and store separately from stock.
This is an excellent base for soups, sauces, stuffing, and chilis featuring poultry.
You can use boneless chicken, but it cooks faster than bone-in and should be done after about 10 minutes of low boil.