Recipe: Quick Chicken Stock
Categories: Soups, Misc, Poultry
Yield: 4 Servings
5 lb Chicken bones and backs 2 md Onions; peeled 1 lg Leek 1 lg Carrot 2 md Celery stalks 8 Parsley sprigs 1 Bay leaf 2 Whole cloves 1 ts 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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