Brown Chicken Stock
Size: about 1 cup
- A heavy-bottomed, 2 quart saucepan
- Chicken next, gizzard, heart and miscellaneous scraps
- 1 sliced onion
- 1 sliced carrot
- 1 1/2 Tbsp. rendered fresh pork fat or cooking oil
Chop the chicken into pieces of 1.5 inches or less. Brown them with the vegetables in hot fat or oil.
- 2 cups white or brown stock, or canned beef bouillon, or chicken broth
- 2 parsley sprigs
- 1/3 bay leaf
- 1/8 tsp. thyme
Pour out the browning fat. Add the liquid, the herbs, and enough water to cover the chicken by 0.5 inch. Simmer partially covered for 1.5 hours or more, skimming as necessary. Strain, degrease and the stock is ready to use.
For white chicken stock, do not brown the ingredients and used white stock or canned chicken broth.