CHICKEN STOCK (FROM COOKING LIGHT)
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.
Provided by LonghornMama
Categories Stocks
Time 9h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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 other use.
- Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
- 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.
Nutrition Facts : Calories 593.4, Fat 40, SaturatedFat 11.4, Cholesterol 198.4, Sodium 598.8, Carbohydrate 5.7, Fiber 1.4, Sugar 1.8, Protein 50
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