<http://schema.org/description>
"A good stock is meant to support\u2014not overwhelm\u2014the flavor of a soup\u2019s primary ingredient, especially a delicate one like English peas or summer squash. This is my basic stock for soup-making: rich yet light, salted only slightly, so that it can be reduced for stronger chicken flavor.\n\nThe secret to this stock is unattended steeping: I put a whole chicken in a pot with water, bring it to a boil, and then let it cook off the heat, tightly covered. It is a very gentle, simple method, yet remarkably quick: the stock is finished in just over an hour. In addition, you reap the bonus of a perfectly poached chicken\u2014silky, tender, and flavorful."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/chicken-stock-9>