Ingredients
1 four-and-a-half- to five-pound whole chicken
9 to 10 cups Homemade Chicken Stock
Preparation
Place chicken and stock in a medium saucepot, and cover. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 45 minutes.
Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Pull the meat from the bones in large pieces, discarding skin and bones. Reduce liquid to 2 cups for Chicken Potpie.
