Makes 2 quarts
|2||pounds chicken backs and necks|
|1||stalk celery, chopped|
|1||sprig fresh thyme|
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