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brown chicken stock

www.cookstr.com

Author : Julia Child

Ingredients

Remove All · Remove Spices · Remove Staples

The chicken neck, gizzard, heart, and miscellaneous scraps1 sliced onion1 sliced carrot1½ Tb rendered fresh pork fat or cooking oil2 cups white or brown stock, or canned beef bouillon, or chicken broth2 parsley sprigs1/3 bay leaf1/8 tsp thymeA heavy-bottomed, 2-quart saucepan

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Instructions

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Step 1

Chop the chicken into pieces of 1½ inches or less. Brown them with the vegetables in hot fat or oil.

Step 2

Pour out the browning fat. Add the liquid, the herbs, and enough water to cover the chicken by ½ inch. Simmer partially covered for 1½ hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.