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Chicken stock

April 21, 2010

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Makes 2 quarts

2 pounds chicken backs and necks
16 cups water
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 bay leaves
1 sprig fresh thyme
1/2 teaspoon salt

1. In a stock pot, combine the chicken and water. Bring to a boil. Skim the surface to remove foam.

2. Add the onion, carrot, celery, bay leaves, thyme, and salt. Set on the cover askew. Simmer for 2 hours, skimming occasionally.

3. Strain the soup into a large container. Cool completely. Refrigerate until cold. Remove and discard the fat from the surface of the stock.

Adapted from Peter Davis