Chicken Stock (from Cooking Light)

Recipe by LonghornMama
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READY IN: 9hrs 30mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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