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Chicken Stock (from Cooking Light)

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“This is my favorite recipe for stock. Different in that it uses a whole chicken which is cooked until done, then removed, and bones are then returned to pot for stock. Kills two birds with one stone, getting about 4 cups of tender chicken to use in your favorite recipe and about 6 cups stock which can be used immediately or frozen. Note the stock is refrigerated overnight to thoroughly remove fat.”
READY IN:
9hrs 30mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
  3. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
  4. 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.

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