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

Related recipes