Quick Chicken Stock
Serves:
Ingredients:
5
lb
Chicken bones and backs
2
md
Onions; peeled
1
lg
Leek
1
lg
Carrot
2
md
Celery stalks
8
Parsley sprigs
1
Bay leaf
2
Whole cloves
1
ts
Dried thyme
Method:
COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover.
Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary.
Remove and discard the large bones.
Pour the stock through a large strainer lined with a double thickness of cheesecloth.
Refrigerate the stock until the fat solidifies, then remove and discard fat.
Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze.
Makes 4 Cups