Chicken Stock

Directions

1. 1
   Pour the oil into a large heavy pot and heat over medium-high heat until almost smoking.
2. 2
   Pat the chicken parts dry with paper towels and drop into the hot oil.
3. 3
   Toss and turn them until well browned, about 15 minutes.
4. 4
   Add the chopped onions and carrots and continue to cook, stirring frequently, until the vegetables are beginning to brown lightly and are losing their crunch.
5. 5
   Add the remaining ingredients, using enough water to cover the solids by 2 inches, and bring the stock to a boil.
6. 6
   Boil vigorously for 15 minutes, skimming off all the scum.
7. 7
   Reduce the heat, cover, and simmer briskly for 2 hours, skimming occasionally if necessary.
8. 8
   Cool the stock slightly, then pour it through a strainer set over a bowl, pressing hard on the vegetables and chicken parts with the back of a spoon to extract as much flavor as possible.
9. 9
   Cover the stock and refrigerate overnight.
10. 10
    Skim any congealed fat from the stock before using.
11. 11
    Transfer the defatted stock to storage containers, label, and freeze.