Title: Pretty quick chicken stock
 Categories: 
      Yield: 4 Servings
 
      2 tb Vegetable oil
      2 lb Chicken backs, necks, thighs
           Wings
      2    Onions, chopped roughly
      2 qt Water
      1    Carrot, chopped roughly
      1    Celery stalk, chopped
           Roughly
           Bouquet Garni, wrapped in
           Cheesecloth bay leaf,
           Parsley, 2 cloves garlic
           And thyme
 
  In a tall stock pot heat the vegetable oil. Add the chicken and saute
  over moderate heat for about 5 minutes or until browned. Remove and
  set aside. Add the onions and saute until golden. Return chicken to
  stockpot with 1/4 cup of water. Cover and simmer over very low heat
  for 20 minutes or until chicken has given off its liquid. Add carrot,
  celery, remaining water and bouquet garni. Slowly bring water to a
  boil, skimming on occasion and simmer for 30 minutes longer.
  
  Strain, discard the solids and cool to room temperature. Refrigerate
  and remove fat the following day. Reheat to adjust the seasoning.
  
  Yield: about 2 quarts