Reprinted from the book Michael Symon's Live to Cook by Michael Symon. Copyright 2009 by Michael Symon. Published by Clarkson Potter, a division of Random House, Inc.
|2 pounds chicken backs and necks||4 sprigs fresh thyme|
|2 pounds chicken feet, or additional backs and necks||1 tablespoon kosher salt|
|1 onion, quartered||1 bay leaf|
|1 carrot, thickly sliced||1 tablespoon black peppercorns|
|1 head of garlic, halved crosswise|
Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water.
Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.
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