Yield: 1 quart
|3 pounds||Skinned chicken legs & thighs or an equal amount of bones and trimmings|
|1 small||Onion, coarsely chopped|
|1 \N||Carrot, coarsely chopped|
|1 \N||Rib celery, coarsely chopped|
|1 \N||Bay leaf|
|\N \N||A few sprigs fresh thyme, OR|
|½ teaspoon||Dried thyme|
|\N \N||A few sprigs parsley|
Using a meat cleaver, cut each chicken piece into 3 or 4 pieces. Set aside.
In a large heavy saucepan, scatter the vegetables, bay leaf, thyme, and parsley. Add the chicken pieces and enough cold water to cover by about 3 inches. Over moderate heat, bring the water to a simmer.
Reduce heat to maintain a low simmer. Skim the surface of the water periodically until the liquid is almost clear.
Over moderately low heat, continue to simmer stock for 3 hours or until the liquid is reduced by half.
Set a fine-mesh strainer over a large bowl. Ladle the stock into the strainer. Transfer the bones to the strainer to drain. Discard the bones. Stir in the salt.
Freeze the stock for about 20 minutes until the fat rises to the surface and congeals. Skim off fat with a spoon. The stock will keep refrigerated for 3 days or frozen for several months. Makes 1 quart.
House Beautiful/May/94 Scanned & fixed by DP & GG