🫙 From the Spice Rack
Quick Chicken Stock
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 tea...
maineasy
Ingredients8 items
Ingredients
- onion, approx
- chicken, approx
- oil, approx
- cheese, approx
- water, approx
- carrot, approx
- celery, approx
- onions, approx
Directions
- 1
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
- 2
Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary
- 3
Remove and discard the large bones
- 4
Pour the stock through a large strainer lined with a double thickness of cheesecloth
- 5
Refrigerate the stock until the fat solidifies, then remove and discard fat
- 6
Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze
- 7
Makes 4 cups.