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Chicken Stock

Yield 8 cups (serving size: 1 cup)

Ingredients

  • 8 cups water
  • 1 teaspoon salt
  • 1 (3 1/2-pound) chicken
  • 1 medium onion, unpeeled and sliced
  • 1 medium tomato, sliced
  • 6 garlic cloves, sliced
  • 3 bay leaves
  • 1 tablespoon cider vinegar

Nutrition Information

  • calories 26
  • caloriesfromfat 35 %
  • fat 1 g
  • satfat 0.3 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 0.1 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.2 mg
  • sodium 304 mg
  • calcium 2 mg

How to Make It

  1. Combine first 7 ingredients in a large Dutch oven; cover and bring to a boil over medium heat. Reduce heat; simmer 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove chicken from bones; reserve meat for another use. Return bones and skin to cooking liquid; stir in vinegar. Cover and simmer 1 hour.

  2. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth 8 hours. Skim solidified fat from surface of broth; discard.