Quick Chicken Stock Recipe
Ingredients
3 pounds chicken backs,necks,wing tips,or giblets (except liver)
1 large onion, quartered
1 celery rib with leaves,quartered
1 carrot, quartered
1/2 cup parsley sprigs
1 bay leaf, broken in half
10 whole black peppercorns
Salt
Directions
1. Place chicken parts in a large soup pot. Add 3 quarts of water.
2. Bring to a boil, skimming off foam as it rises to top.
3. Add remaining ingredients except salt. Reduce heat and simmer, partially covered, for about 1 1/2 hours.
4. Strain stock through a fine-mesh sieve. Season with salt to taste. Let cool, then refrigerate 1 to 2 hours. Lift off and discard solidified fat.
2. Bring to a boil, skimming off foam as it rises to top.
3. Add remaining ingredients except salt. Reduce heat and simmer, partially covered, for about 1 1/2 hours.
4. Strain stock through a fine-mesh sieve. Season with salt to taste. Let cool, then refrigerate 1 to 2 hours. Lift off and discard solidified fat.
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