Quick Chicken Stock

Name: Quick Chicken Stock
Ingredients: 5 pounds chicken bones and backs; 2 each onions peeled; 1 each leeks; 1 each carrots; 2 each celery stalks; 8 each parsley leaves sprigs; 1 each bay leaves; 2 each cloves whole; 1 teaspoon thyme dried

9 ingredients

7 steps

Ingredients

5 pounds chicken bones and backs
2 each onions peeled
1 each leeks
1 each carrots
2 each celery stalks
8 each parsley leaves sprigs
1 each bay leaves
2 each cloves whole
1 teaspoon thyme dried

Directions

1

Combine all ingredients in a 6 quart pot and add water to cover.
2

Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary.
3

Remove and discard the large bones.
4

Pour the stock through a large strainer lined with a double thickness of cheesecloth.
5

Refrigerate the stock until the fat solidifies, then remove and discard fat.
6

Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze.
7

Makes 4 cups.