This rich Lowcountry stock uses The Carolina Housewife’s guidelines of 1 pound of meat to a quart of water. If you want a very clear and light broth, do not brown the chicken or crack the bones and be sure to peel the onion; marrow and onion skins impart dark colors.
Brown the chicken pieces in a heavy-bottomed pot over medium-high heat, taking care not to burn them or let them stick to the pan. Add the vegetables, herbs, and water and simmer, uncovered, for about
Strain out the solids, cool, and refrigerate the stock.
Remove and discard the chicken fat when it congeals on the surface. Fill an ice cube tray with some of the stock and freeze it to use later. Use the remaining stock in a soup recipe, to cook rice in, or for a sauce.
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