QUICK CHICKEN STOCK

Quick Chicken Stock image

Provided by Mark Bittman

Categories easy

Time 1h

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 3-to-4-pound chicken
1/2 large onion, roughly chopped (don't bother to peel)
1 large carrot, roughly chopped
1 celery rib, roughly chopped
1 bay leaf

Steps:

Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
Combine what's 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.
Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams