Cooking Recipe Quick Chicken Stock
Recipe 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
Directions
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