Quick chicken stock
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Chicken bones and backs |
| 2 | mediums | Onions; peeled |
| 1 | large | Leek |
| 1 | large | Carrot |
| 2 | mediums | Celery stalks |
| 8 | Parsley sprigs | |
| 1 | Bay leaf | |
| 2 | Whole cloves | |
| 1 | teaspoon | Dried thyme |
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
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK