Chicken Stock

(Courtesy of Dean Fearing, The Mansion on Turtle Creek, Dallas, TX)

1 chicken carcass
3 sprigs fresh parsley
2 Tbs corn, peanut or vegetable oil
1 small bay leaf
1 cup coarsely chopped onion
1 Tbs white peppercorn
3/4 cup coarsely chopped carrots
5 cups water to cover
3/4 cup coarsely chopped celery
3 sprigs fresh thyme

Chop carcass into small pieces with a cleaver. Heat 1 Tbs oil in a large saucepan over medium heat. Add carcass and cook, stirring often, until well browned. Add remaining oil with onion, carrots, and celery. Cook, stirring frequently, until vegetables are golden brown. Pour off oil.

Add thyme, parsley, bay leaf, and peppercorns. Stir to blend and add water to cover. Bring to a boil, reduce heat, and simmer about 1-1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.

Line a bowl with an extra fine sieve. Pour mixture into the sieve and strain, pushing solids with a wooden spoon to extract as much liquid as possible. Discard solids. Skim off any surface fat.

Refrigerate, tightly sealed, for no more than 2 days, or freeze in small quantities for ease of use for up to 3 months. Yields 1 quart.