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