Pretty Quick Chicken Stock

1. 1

   In a tall stock pot heat the vegetable oil.

2. 2

   Add the chicken and saute over moderate heat for about 5 minutes or until browned.

3. 3

   Remove and set aside.

4. 4

   Add the onions and saute until golden.

5. 5

   Return chicken to stockpot with 1/4 cup of water.

6. 6

   Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid.

7. 7

   Add carrot, celery, remaining water and bouquet garni.

8. 8

   Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.

9. 9

   Strain, discard the solids and cool to room temperature.

10. 10

    Refrigerate and remove fat the following day.

11. 11

    Reheat to adjust the seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.