Chicken Stock (From Cooking Light) Recipe

Name: Chicken Stock (From Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs 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)

Servings: persons

3 1/2 lbs 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.
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.

999

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 lbs chicken (broiler-fryer), 1 tablespoon black peppercorns, 1 teaspoon salt, 10 parsley sprigs, and more.

Yes, Chicken Stock (From Cooking Light) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stock (From Cooking Light)

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