Chicken Stock

Cooking Light
The vinegar lends a kick to the stock, but it may be omitted, if desired. A 3 1/2-pound chicken will yield about 4 cups of cooked chicken.
6 cups stock (serving size: 1 cup)


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1 (3 1/2-pound) chicken (broiler-fryer)
1 tablespoon black peppercorns
1 teaspoon salt
10 parsley sprigs
6 garlic cloves, sliced
3 bay leaves
2 carrots, cut into 2-inch-thick pieces
1 medium onion, unpeeled and quartered
8 cups water
1 tablespoon cider vinegar (optional)


Combine 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. Remove chicken from cooking liquid; cool. Remove meat from bones, and reserve for use in the following recipes. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer 1 hour.

Strain 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.

Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.

Created date

January 1999

Nutritional Information

Calories 35
Caloriesfromfat 33 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 5.4 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 16 mg
Iron 0.2 mg
Sodium 405 mg
Calcium 3 mg