Basic Chicken Stock

Directions

1. 1
   Cover the chicken parts with 3 1/2 quarts cold water in a large stainless steel stockpot and bring to a boil.
2. 2
   When the stock comes to a full boil, reduce the heat to a low simmer and skim off the gray foam that rises to the surface.
3. 3
   Add the onion, carrot, celery, parsley, thyme, bay, and salt.
4. 4
   (If you plan to make a reduction, salt the stock more sparinglyit will become saltier as it reduces.)
5. 5
   Cook gently for 3 hours, until the broth tastes rich and is a light golden color.
6. 6
   Strain through a fine-mesh sieve or a colander lined with cheesecloth.
7. 7
   Allow the stock to cool completely; skim the fat and promptly refrigerate.
8. 8
   The stock is ready to use as is, or may be reduced to create a glaze or sauce.
9. 9
   Variation: For a brown stock, roast the chicken parts and vegetables in a 450F, oven until nicely caramelized, about 30 minutes.
10. 10
    Deglaze the roasting pan with a little red wine, and add a little crushed tomato to the pot.