Chicken Stock

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.

This recipe goes with Chicken Tetrazzini with Broccoli, Chicken-and-Spinach Manicotti, Chicken Á La King, Old-Fashioned Chicken Potpie, Chock-Full Chicken Noodle Soup, Red Chicken Chili

Yield: 6 cups stock (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 33%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.4g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.2mg
  • Sodium: 405mg
  • Calcium: 3mg


  • 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)


  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.
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