Ryan was so crushed when MCL didn't have Chicken and Noodles this afternoon that I said I'd make them for dinner. It's actually a lot more work than it sounds - luckily, though, most of the work is just sitting around and waiting. I thought I'd try Mark Bittman's How to Cook Everything for a chicken stock recipe and I found this one for "quick" chicken stock. It's not as quick as pouring it out of a carton or anything, but I guess it's quicker than it could be. He does have a recipe for chicken stock that takes 3+ hours. Anyway, I gave this chicken stock a try and it's delicious.
QUICKEST CHICKEN STOCK
From How to Cook Everything, by Mark Bittman
1 whole (3-4 pound) chicken, rinsed and patted dry with paper towels
1 C roughly chopped onion (don't bother to peel it)
1 C chopped carrot
1/2 C roughly chopped celery
1 sprig fresh thyme or pinch dried thyme
1/2 bay leaf
Several sprigs fresh parsley
1 t salt, plus more if necessary
About 3 1/2 quarts (14 cups) water
1. Cut up chicken if you like; it will speed cooking.
2. Combine all ingredients except water in a stockpot; add the water
3. Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook just until the chicken is done, 30-60 minutes.
4. Strain, pressing on the vegetables and meat to extract as much juice as possible. Taste and add salt if necessary.
5. Refrigerate, then skim any hardened fat from the surface. Refrigerate for 4-5 days (longer if you boil it every 3rd day, which will prevent spoiling) or freeze.