Chicken Stock

• 4 tablespoons vegetable oil
• 3 to 4 lb. chicken parts , (neck, back and wings cut into pieces)
• 1 large onion (chopped)
• 1 cup carrots (pealed and chopped)
• 2 celery stalks, chopped
• 2 quarts water
• 1 teaspoon salt
• ½ teaspoon dried thyme
• 2 bay leaves
• 6 italian parsley sprigs

Heat oil in a large stock pot over medium high heat. Drop chicken pieces into hot oil. Toss and turn until well browned, about 10 minutes.

Add chopped onion, carrots and celery and continue to cook, stirring frequently, until vegetables begin to brown lightly.

Add water, salt thyme, bay leaves and parsley. Bring to a boil and skim off scum. Reduce heat, cover and simmer briskly for 2 hours.

Cool the stock slightly. Remove the chicken parts, then pour the stock through a chinois or strainer into a bowl, pressing hard on the vegetables to extract as much flavor as possible.

Cover the stock and refrigerate overnight. Skim off any congealed fat from the stock. Transfer defatted stock to storage containers. Label, date and freeze. Stock will keep in refrigerator for 3 days or in freezer up to 6 months.