Quick Chicken Stock

Ingredients

• 1 3-to-4-pound chicken
• ½ large onion, roughly chopped (don’t bother to peel)
• 1 large carrot, roughly chopped
• 1 celery rib, roughly chopped
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    69 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 23 milligrams cholesterol; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

1. 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.
2. 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.
3. 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.
4. Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.

40 to 60 minutes