Brown or White Chicken Stock

Submitted by ChipotleChick

"From Julia Child's 'Mastering The Art of French Cooking.'"

 

• Ready In: 1hr 35mins
• Ingredients: 8
• Yields: 1 cup

ingredients

• chicken neck, gizzard,heart,and misc scraps
• 1 sliced onion
• 1 sliced carrot
• 2 cups chicken broth
• 2 sprigs parsley
• 1⁄3 bay leaf
• 1⁄8 teaspoon thyme

• And for brown stock

• 1 1⁄2 tablespoons cooking oil

directions

1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces.
2. Brown them over med-hi heat in oil.
3. Drain the oil.
4. Add broth, herbs, and enough water to cover by 1/2 inch.
5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed.
6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock.
7. Now it is ready for use!
8. White Stock: Do everything as instructed above, except do not brown the bits in oil.