| Quick Chicken Stock
5 pounds of Chicken bones and backs
2 medium Onions, peeled
1 large Leek
1 large Carrot
2 medium Celery stalks
8 Parsley sprigs
1 Bay leaf
2 Whole cloves
1 teaspoon of dried thyme
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COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups
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