maleficent

For Chicken Stock, I'll use neckbones, and wing tips -- because I like a darker colored broth, I will throw them in a roasting pan, and sprinkle with salt, pepper, and some garlic powder and olive oil and cook in a hot oven til they are browned not burnt.

Then take a big stock pot, throw the bones into it, and cover with water by about 4 inches. Throw in a carrot chopped up, and some celery chopped up, and a bay leaf or two, I also add in some thyme and parsley.

Bring to a rolling boil, then cover tightly and let simmer a few hours.

Strain.

(that's the recipe I got from Mrs Goldblatt when I lived in a very Orthodox section of Manhattan -- I was the good little goyim she tried to teach how to cook)

This is where I fail her teaching.

Refridgerate it.. the fat (some say the best part) raises to the surface - and throw it out.

What you are left with is a nice clear broth for adding matzoh balls, or noodles or whatever you want.

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