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Quick Chicken Stock recipes
Quick Chicken Stock recipes Category Cheese  Stumble It!
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Ratings 0 
Comments 0 
Ingredients And Procedures
Ingredients
5poundchicken bones, and backs
2eachonions, peeled
1eachleek
1eachcarrot
2eachcelery, stalks
8eachparsley, sprigs
1eachbay leaf
2eachcloves, whole
1teaspoonthyme, 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 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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