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.
Recipe by Cooking Light September 1999
Recipe Summary test
35 calories; calories from fat 33%; fat 1.3g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.3g; protein 5.4g; carbohydrates 0.1g; cholesterol 16mg; iron 0.2mg; sodium 405mg; calcium 3mg.