Chicken Stock (from Cooking Light)

READY IN: 9hrs 30mins
Recipe by LonghornMama

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.

Top Review by bluemoon downunder

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 Recipe #135453, 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 Recipe #60041. 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.

Ingredients Nutrition


  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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