Makes 3 quarts
5-6 pounds chicken: backs, necks, and feet
2 medium onion chopped, 1 large carrot, chopped
1 stalk celery chopped, with leaves
several thyme sprigs, handful of parsley and a bay leaf
4-5 quarts water
1. Put the vegetables and herbs in the bottom of a 10-12 quart
pot. Place the chicken parts on top and
add enough cold water to just cover the chicken.
2. Cook over medium-high heat until the water begins to simmer.
Reduce the heat and simmer gently, skim the scum during the first 30 minutes,
then cook undisturbed AT A GENTLE SIMMER for 21/2-3 hours, the stock should
never boil.
3. Strain the stock, cool uncovered,
then refrigerate for up to 3 days, or freeze for 3 months.
ABOUT CHICKEN FAT:
Chicken fat from pastured birds is
loaded with flavor and nutrients. After the stock has cooled, refrigerate it uncovered until the fat hardens. Cover the stock. If you leave the fat on your
stock it will stay fresh in the frig for up to 2 weeks if left undisturbed. Or
skim it off and use it as a healthy cooking fat or spread for bread. I find it
best to remove the fat before freezing it.
ABOUT THOSE FEET:
