Quick Chicken Stock

Ingredients And Procedures

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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