Chicken Stock From Cooking Light

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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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Steps

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Combine first 8 ingredients in a large dutch oven.

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Add water.

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Bring to a boil over medium heat.

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Reduce heat.

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Simmer , uncovered 40 minutes or until chicken is done.

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Remove chicken from cooking liquid.

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Cool.

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Remove meat from bones and reserve for other use.

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Return bones to cooking liquid.

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Stir in vinegar , if desired.

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Partially cover and simmer one hour.

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Strain the stock through a sieve into a large bowl and discard the solids.

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Cover and chill the stock for 8 hours.

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Skim the solidified fat from the surface of the stock and discard.

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Ingredients

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chicken, black peppercorns, salt, parsley sprigs, garlic cloves, bay leaves, carrots, onion, water, cider vinegar