Chicken Stock (from Cooking Light)

5.0(6)

This is my favorite recipe for stock. Different in that it uses a whole chicken which is cooked until done, then removed, and bones are then returned to pot for stock. Kills two birds with one stone, getting about 4 cups of tender chicken to use in your favorite recipe and about 6 cups stock which can be used immediately or frozen. Note the stock is refrigerated overnight to thoroughly remove fat.

by LonghornMama·published 2005-04-24

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Stocks

Servings

6 cups, 6 serving(s)

Total time

9h 30m

prep 30 min

Calories / serving

593 kcal

Ingredients (10)

serves

3 1/2 lbs chicken (broiler-fryer)chicken
1 tablespoon black peppercornspeppercorn
1 teaspoon saltsalt
10 parsley sprigsparsley
6 garlic cloves, slicedgarlic
3 bay leavesbay-leaf
2 carrots, cut into 2-inch thick piecescarrot
1 medium onion, unpeeled and quarteredonion
8 cups waterwater
1 tablespoon cider vinegar (optional)cider

Instructions (4 steps)

01Combine first 8 ingredients in a large Dutch Oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered 40 minutes or until chicken is done.
02Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
03Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
04Strain the stock through a sieve into a large bowl and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock and discard.

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Rich recipe — supports nutrition-aware planning.