Ingredients
| 1 | chicken neck | | 1 | chicken gizzard | | 1 | chicken heart | | Miscellaneous chicken scraps | | 1 | onion, sliced | | 1 | carrot, sliced | | 1-1/2 tbsp. | lard or | | 1-1/2 tbsp. | cooking oil |
Stock
| 2 cups | chicken broth or | | 2 cups | canned beef bouillon | | Water | | 2 sprigs | parsely | | 1/3 | bay leaf | | 1/8 tsp. | thyme |
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Instructions
Chop the chicken into pieces of 1-1/2 inches or less. Brown them with the vegetables in hot fat or oil.
Pour out the browning fat. Add the liquid, the herbs and enough water to cover the chicken by 1/2 inch. Simmer partially covered for 1-1/2 hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.
Author's Comments
A classic from Julia Child.
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chicken stock, soups