Chicken Stock

• Chicken giblets, excluding the liver
• Chicken neck
• Carrot, or fennel stalks
• Onion (a piece about the same weight as the carrot)
• 1 tablespoon rendered chicken fat, or oil
• Water
• 2 sprigs parsley
• 1/3 bay leaf
• 1/8 teaspoon thyme

Chop the giblets and neck into pieces of 1 1/2 inches or less. Slice the carrot and onion.

Brown chicken pieces and vegetables in hot fat in a saucepan wide enough to fit all giblets in a single layer.

Drain off all the fat. Add enough water to cover the chicken by 1/2 inch. Bring to the boil and skim.

Add the herbs (no salt). Simmer, partially covered, for 1 1/2 hours.

Strain, degrease, and the stock is ready to use in gravy or other recipes.