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. ---------------------------------------------------------------------------
Nutrition
Ingredients
