One-Hour Chicken Stock

• 1/2 large onion
• 4 cloves
• 2 pounds chicken wings, cut into 3 or 4 pieces each
• 1 medium carrot, peeled and chopped
• 1/2 stalk celery, chopped
• 1/2 leek, trimmed, well washed and chopped
• 4 cloves garlic
• 1 bay leaf
• 10 peppercorns
• 3 sprigs thyme

1. Stud the onion with the cloves and combine all the ingredients with 6 cups water in a large saucepan.
2. Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly.
3. Cook, skimming any foam that accumulates, for about 1 hour.
4. Cool slightly, then strain.
5. Refrigerate (you can skim off the fat after the stock cools completely) and use within 3 days; or see Keys to Success, (Notes) for storage suggestions.

onion, cloves, chicken, carrot, celery, garlic, bay leaf, peppercorns, thyme

Taken from www.cookstr.com/recipes/one-hour-chicken-stock (may not work)