Quick Chicken Stock

1. 1

   Combine all ingredients in a 6 quart pot and add water to cover.

2. 2

   Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary.

3. 3

   Remove and discard the large bones.

4. 4

   Pour the stock through a large strainer lined with a double thickness of cheesecloth.

5. 5

   Refrigerate the stock until the fat solidifies, then remove and discard fat.

6. 6

   Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.