Quick chicken stock
Yield: 4 Servings
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
Instructions:
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
