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    You are in: Home / Recipes / Chicken Stock (from Cooking Light) Recipe
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    Chicken Stock (from Cooking Light)

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    30 mins

    9 hrs

    LonghornMama's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 2
      Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
    3. 3
      Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
    4. 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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    Ratings & Reviews:

    • on April 16, 2006

      55

      A very economical way to make a truly delicious chicken stock: nothing is wasted. And it's so very easy recipe to make. I used 8 baby carrots (what I always buy) and (because they needed to be used) I added 2 parsnips and a generous handful of baby spinach leaves. I peeled my onions because, as when I make my Vegetable Stock Vegetable Stock, the solids that I strain off (plus a generous quantity of the chicken when I make the chicken version) provides my fine-food loving cat an ample supply of yummy dinners for several days. Dry onion skins aren't very nice in your dinner! But if you are discarding the solids, save yourself the hassle of peeling the onions. I used this stock in Kim127’s Mushroom and Wine Steak Sauce Mushroom and Wine Steak Sauce. I included the optional cider vinegar, which really contributed to the beautiful flavour and aroma of this stock, so I do recommend including that. Thanks LonghornMama, I'll happily make this again.

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    • on February 22, 2012

      55

      searched and search until i found this recipe again. i used this to make chicken stock cooked chicken for the first time in my life. super easy and turned out just delicious. i split the stock & the meat between 2 soups (http://www.food.com/recipe/sopa-de-lima-206807 and http://low-cholesterol.food.com/recipe/mexican-chicken-soup-caldo-de-pollo-25530), so this made enough to stretch across 2 dinners for us. ready to make it again tonight!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2010

      55

      This is a really good stock. I did not add the cider vinegar. I would make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Chicken Stock (from Cooking Light)

    Serving Size: 1 (629 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 593.3
     
    Calories from Fat 359
    60%
    Total Fat 39.9 g
    61%
    Saturated Fat 11.4 g
    57%
    Cholesterol 198.4 mg
    66%
    Sodium 598.7 mg
    24%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.7 g
    7%
    Protein 50.0 g
    100%

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