Quick Chicken Stock

1. 1

   Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass.

2. 2

   Cut the back away from the breast.

3. 3

   Pull the skin off of the backbone and legs-thighs and put it aside.

4. 4

   Leave the skin on the breast.

5. 5

   Set the leg-thigh quarters and the breast aside.

6. 6

   Remove as much meat as you can without going crazy from the wings; dice and refrigerate.

7. 7

   Combine whats left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.

8. 8

   Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time.

9. 9

   Cook for 30 minutes, or an hour if you have more time.

10. 10

    Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

* Per serving · 4 servings · Values may vary.

No additional tips available.