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Chicken Stock

Yield 6 cups stock (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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