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Quick Chicken Stock Recipe

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    Source: www.yumyum.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 lb Chicken bones and backs

    2. 2 md Onions; peeled

    3. 1 lg Leek

    4. 1 lg Carrot

    5. 2 md Celery stalks

    6. 8 Parsley sprigs

    7. 1 Bay leaf

    8. 2 Whole cloves

    9. 1 ts Dried thyme

    Instructions Jump to Ingredients ↑

    1. + 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 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

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