Quick Chicken Stock Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: 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 tsp: Dried thyme,
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
Source from luhu.jp
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
Source from luhu.jp