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.

• Ready In: 9 hrs 30 mins
• Serves: 6
• Yields: 6 cups

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)

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.