Quick Chicken Stockpoultry, soups 5 lb chicken bones and backs 2 medium onions; peeled 1 large leek 1 large carrot 2 medium celery stalks 8 parsley sprigs 1 bay leaf 2 whole cloves 1 teaspoon dried thyme 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 |
