Quick chicken stock
Quick Chicken Stock Soups Poultry
Last updated 6/12/2012 1:01:00 AM. Recipe ID 24273. Report a problem with this recipe.
Title: Quick chicken stock
Categories: Soups, Misc, Poultry
Yield: 4 servings
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
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
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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