Brown Chicken Stock

• The chicken neck, gizzard, heart, and miscellaneous scraps
• 1 sliced onion
• 1 sliced carrot
• 1 1/2 Tb rendered fresh pork fat or cooking oil
• 2 cups white or brown stock, or canned beef bouillon, or chicken broth
• 2 parsley sprigs
• 1/3 bay leaf
• 1/8 tsp thyme
• A heavy-bottomed, 2-quart saucepan

1. Chop the chicken into pieces of 1 1/2 inches or less.
2. Brown them with the vegetables in hot fat or oil.
3. Pour out the browning fat.
4. Add the liquid, the herbs, and enough water to cover the chicken by 1/2 inch.
5. Simmer partially covered for 1 1/2 hours or more, skimming as necessary.
6. Strain, degrease, and the stock is ready to use.

chicken neck, onion, carrot, pork, white, parsley sprigs, bay leaf, thyme, saucepan

Taken from www.cookstr.com/recipes/brown-chicken-stock (may not work)