This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for several months.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the carrots, celery, onions, parsley, and peppercorns in a stockpot. Add the chicken. Fill the pot with enough cold water to cover the chicken by 1 inch.
Step 2
Set over medium-high heat, and bring the water to a boil. Reduce heat, and allow to simmer, skimming off any foam that rises to the surface, for 1 hour.
Step 3
Remove the chicken from the stock; set aside. Strain the stock through a very fine sieve or chinois. Discard the solids. Transfer the stock to a metal bowl. Set the bowl in another bowl, full of ice water. Let stand until the stock is completely chilled, replacing the ice if necessary, and fat can be skimmed off the surface of the stock.
Step 4
Meanwhile, when the chicken is cool enough to handle, remove the skin and discard. Carefully pull the meat off the bones (it should fall away quite easily), keeping it in large chunks when possible.
Step 5
Return 5 cups stock to the stockpot or a large saucepan. Bring to a boil; adjust the seasoning with salt. Reduce heat to a simmer; simmer until stock has become very flavorful and reduced by 1 cup, about 15 minutes. Add the pieces of chicken; cook just until heated through, about 5 minutes.
Step 6
Toast the bread until golden, and brush with the olive oil. Serve the chicken in a wide bowl with a ladle of hot broth. Add a handful of watercress to each bowl. Place a spoonful of mustard on toast, sprinkle with salt, and serve on the side.
