Quick Chicken Stock

Name: Quick Chicken Stock
Cook time: P1H30M
Total time: P2H
Yield: 4
Cuisine: Fusion
Ingredients: chicken bones; onions; leeks; carrots; celery; parsley leaves; bay leaves; cloves; thyme

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Yield

4 servings

Prep

30 min

Cook

90 min

Ready

120 min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
5	pounds	chicken bones and backs	*
2	each	onions peeled
1	each	leeks	*
1	each	carrots
2	each	celery stalks
8	each	parsley leaves sprigs	*
1	each	bay leaves	*
2	each	cloves whole	*
1	teaspoon	thyme dried	*

Ingredients

Amount	Measure	Ingredient	Features
2.3	kg	chicken bones and backs	*
2	each	onions peeled
1	each	leeks	*
1	each	carrots
2	each	celery stalks
8	each	parsley leaves sprigs	*
1	each	bay leaves	*
2	each	cloves whole	*
5	ml	thyme dried	*

Directions

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 1½ 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.