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

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Recipe Summary

Yield:
6 cups stock (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.

Nutrition Facts

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; fiber 0g; cholesterol 16mg; iron 0.2mg; sodium 405mg; calcium 3mg.
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