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Stock, Easy Chicken (M, TNT)
Source: Rosely Himmelstein's winning recipe from Shabbat Across America's Chicken Soup Challenge
Serves: About 6

2 pounds chicken (I use wings and back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery stalk
1 leek

Combine all ingredients with 10 cups of water. Bring to boil. Simmer over medium heat for 1-1/2 hours, stirring occasionally.

Cool, then strain. If not using immediately, refrigerate (for up to 3 days) or freeze.

Posted by Marcia Goldberg, Z'L and Ruth Baks

Nutritional Info Per Serving: N/A