Quick Chicken Stock

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Makes 6 cups

2 tablespoons olive oil
1 medium onion, peeled and coarsely chopped (1 cup)
1 stalk of celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
4 large cloves of garlic, chopped
(2 tablespoons)
1 cup sweet Marsala wine
1/2 gallon water
1 teaspoon gelatin
1 bay leaf
2 cloves
1/2 teaspoon dry thyme leaves
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
2 pounds chicken thighs, skin on

1. Heat oil in a large sauté pan. Add onions, celery, carrots, and garlic. Sauté for several minutes, or until onions are translucent.
2. Add Marsala and bring to a boil. Cook until wine has reduced in volume by 1/2.
3. Combine vegetable mixture, water, gelatin, bay leaf, cloves, thyme, soy sauce, bal-samic vinegar, and chicken in a large stockpot.
4. Bring to a boil, reduce heat, and simmer for 45 minutes.
5. Strain stock. Cool, or use immediately.
6. Reserve thighs for Chicken & Leek Velouté or other recipe.

Note: To remove the fat from the broth, chill overnight and the fat will solidify. Then, it can easily be removed. Another method requires a fat separator—a pitcher that draws the stock off the bottom and leaves the fat.
Low Fat Variation:
Increase gelatin to 2 teaspoons. Add one teaspoon of salt. Change chick thigh to chicken breast. In procedures, instead of boiling stock, cook at a gentle simmer to prevent chicken breast from drying out. After 25 minutes, remove chicken breast. Shock in cold water. Re-move bones from breast and put bones back into the stock. Reserve chicken meat for other use. Remember to remove fat from broth per note above.