Brown or White Chicken Stock

• chicken neck, gizzard,heart,and misc scraps
• 1 sliced onion
• 1 sliced carrot
• 2 cups chicken broth
• 2 sprigs parsley
• 13 bay leaf
• 18 teaspoon thyme
• 1 12 tablespoons cooking oil

1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces.
2. Brown them over med-hi heat in oil.
3. Drain the oil.
4. Add broth, herbs, and enough water to cover by 1/2 inch.
5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed.
6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock.
7. Now it is ready for use!
8. White Stock: Do everything as instructed above, except do not brown the bits in oil.

chicken neck, onion, carrot, chicken broth, parsley, bay leaf, thyme, cooking oil

Taken from www.food.com/recipe/brown-or-white-chicken-stock-57198 (may not work)