Chicken Stock

Name: Chicken Stock
Ingredients: 8 cups water; 1 teaspoon salt; 1 (3 1/2-pound) chicken; 1 medium onion, unpeeled and sliced; 1 medium tomato, sliced; 6 garlic cloves, sliced; 3 bay leaves; 1 tablespoon cider vinegar

8 ingredients

2 steps

Ingredients

8 cups water
1 teaspoon salt
1 (3 1/2-pound) chicken
1 medium onion, unpeeled and sliced
1 medium tomato, sliced
6 garlic cloves, sliced
3 bay leaves
1 tablespoon cider vinegar

Directions

1

Combine first 7 ingredients in a large Dutch oven; cover and bring to a boil over medium heat. Reduce heat; simmer 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove chicken from bones; reserve meat for another use. Return bones and skin to cooking liquid; stir in vinegar. Cover and simmer 1 hour.
2

Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth 8 hours. Skim solidified fat from surface of broth; discard.