Quick Chicken Stock Recipe

Step 1

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

Things You'll Need

  • 5lb Chicken bones and backs
  • 2md Onions; peeled
  • 1lg Leek
  • 1lg Carrot
  • 2md Celery stalks
  • 8 Parsley sprigs
  • 1 Bay leaf
  • 2 Whole cloves
  • 1ts Dried thyme

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