Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees). Bring to a boil, then reduce heat so water maintains a gentle simmer. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Place the chicken, onions, carrots, and celery in a large stockpot and cover with water.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |