Meanwhile, heat the chicken fat or butter in a sauté pan or skillet over medium-high heat. Add the vegetables and cook until tender and caramelized. Add the vegetables to the stockpot. Deglaze the pan with a little water and add it to the pot as well. Add the herbs and spices. Simmer uncovered, skimming occasionally, 6 hours.
Remove the solids from the pot with a slotted spoon or skimmer. Strain the stock through a cheesecloth-lined strainer. Let cool completely, then refrigerate until cold. Remove the layer of fat from the top of the stock. For a more intense stock, boil until reduced to the intensity you want.
© 1998 Joyce Goldstein. All rights reserved.