Chicken Stock

Chicken Stock

Cooking Light JANUARY 1999

  • Yield: 8 cups (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 35%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 4g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 304mg
  • Calcium: 2mg

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Chicken Stock Recipe