Cooking School Tequila & Tapas Cooking Course Taste of Tuscany Cooking Course Pizza & Pasta Cooking Course Guest Chef
5 lb (2 kg) chicken parts, backs, necks, wings, excess fat removed
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
12 parsley stems
1/2 teaspoon fresh or dry thyme
2 bay leaves
Place all of the ingredients in a stock pot. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.
Makes 8 to 12 cups