Chicken Stock

1. 1

   Pour the oil into a large heavy pot and heat over medium-high heat until almost smoking.

2. 2

   Pat the chicken parts dry with paper towels and drop into the hot oil.

3. 3

   Toss and turn them until well browned, about 15 minutes.

4. 4

   Add the chopped onions and carrots and continue to cook, stirring frequently, until the vegetables are beginning to brown lightly and are losing their crunch.

5. 5

   Add the remaining ingredients, using enough water to cover the solids by 2 inches, and bring the stock to a boil.

6. 6

   Boil vigorously for 15 minutes, skimming off all the scum.

7. 7

   Reduce the heat, cover, and simmer briskly for 2 hours, skimming occasionally if necessary.

8. 8

   Cool the stock slightly, then pour it through a strainer set over a bowl, pressing hard on the vegetables and chicken parts with the back of a spoon to extract as much flavor as possible.

9. 9

   Cover the stock and refrigerate overnight.

10. 10

    Skim any congealed fat from the stock before using.

11. 11

    Transfer the defatted stock to storage containers, label, and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.