Title: Quick Chicken Stock
Categories: Soup 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

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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