LOCATION: Recipes >> Soups >> Chicken Stock 06
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Chicken Stock 06
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Quick Chicken Stock
Yield: 4 cups
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.
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