THE BEST CHICKEN STOCK
Steps:
- place cut up and seasoned soup chicken and garlic halves in roasting pan. Sprinkle with olive oil. put enough water in pan to just cover the bottom. roast at 425 for 1 hour turning once. put chicken and garlic in large soup pot. Add vegetables and 8 pepper corns.Cover with cold water Do not cover. Bring to a boil then reduce to a simmer. Simmer about 3-4 hours,skiming off any foam. Cover and leave overnight. Nexxt day remove chicken and pull off meat from bones. Set aside. Strain stock and discard vegetables. Place stock in refrigerator until layer of fat forms. Remove fat.
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