Quick Chicken Stock

Directions

1. 1
   Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass.
2. 2
   Cut the back away from the breast.
3. 3
   Pull the skin off of the backbone and legs-thighs and put it aside.
4. 4
   Leave the skin on the breast.
5. 5
   Set the leg-thigh quarters and the breast aside.
6. 6
   Remove as much meat as you can without going crazy from the wings; dice and refrigerate.
7. 7
   Combine whats left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
8. 8
   Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time.
9. 9
   Cook for 30 minutes, or an hour if you have more time.
10. 10
    Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.