Chicken Stock Dog Recipe

Preparation:

1. Heat 4 tablespoons of oil over medium heat in a large Dutch oven or heavy kettle. Add the chicken pieces and brown them on all sides. Remove chicken and reserve. Add 1 cup of chicken broth to a pan and deglaze it over medium heat, loosening and scraping up all browned bits. Add drippings to chicken; reserve.
2. Heat the remaining 4 tablespoons of oil over medium heat in the same pan. Add onions and carrots; sauté until the onions are translucent. Add the reserved chicken and drippings, parsley, the remaining chicken broth, and water; bring to a boil. Reduce heat and simmer stock, covered, 2 hours.
3. For stock, strain mixture, let it cool to room temperature, and refrigerate. Remove and discard hard fat from the surface of stock. Cover the stock and use within several days or freeze in small portions for later use.
4. For soup, remove chicken parts and serve vegetables and broth over kibble or rice. You can make about 5 quarts of stock or 6 quarts of soup with this recipe.

Ingredients:

• 8 tablespoons corn oil
• 4 pounds chicken necks and backs
• 2 large cans (92 ounces) chicken broth or 5 quarts water
• 4 cups chopped onion
• 2 cups chopped carrot
• 6 sprigs Italian parsley
• 2 quarts water

Note:
The addition of canned chicken broth will enrich the flavor of this stock. nonetheless, if you prefer a lighter stock, use water instead.