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

Submitted by naester

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

Ingredients

POUNDS CHICKEN BONES
and backs *

EACH ONIONS
peeled

EACH LEEKS *

EACH CARROTS

EACH CELERY
stalks

EACH PARSLEY LEAVES
sprigs *

EACH BAY LEAVES *

EACH CLOVES
whole *

TEASPOON 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.