One-Hour Chicken Stock

1. 1

   Stud the onion with the cloves and combine all the ingredients with 6 cups water in a large saucepan.

2. 2

   Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly.

3. 3

   Cook, skimming any foam that accumulates, for about 1 hour.

4. 4

   Cool slightly, then strain.

5. 5

   Refrigerate (you can skim off the fat after the stock cools completely) and use within 3 days; or see Keys to Success, (Notes) for storage suggestions.

No nutritional information available.

No additional tips available.