Chicken Stock

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Jim Fobel,

Cooking Light

January 1999
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