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How To make Quick Chicken Stock

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Ingredients
5
pound
chicken bones, and backs
2
each
onions, peeled
1
each
leek
1
each
carrot
2
each
celery, stalks
8
each
parsley, sprigs
1
each
bay leaf
2
each
cloves, whole
1
teaspoon
thyme, 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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