Ingredients

serves 6

　　1 chicken or 1 chicken carcass or enough wings and giblets for a good stock

　　1 large onion, quartered

　　2 carrots, cut into pieces

　　2 stalks celery with leaves

　　2 bay leaves

　　Bunch of parsley stalks

　　2 sprigs of thyme

　　Salt and pepper

　　

Step 1

Put all the ingredients for the stock in a large saucepan and cover with about 2 1/2 quarts (10 cups) water. Bring to the boil, remove any scum, then reduce the heat and simmer for 1 1/2 hours.

　　

Step 2

Ladle off any fat from the surface and strain through a sieve, then return to the pan, taste, and adjust the seasoning.

　　

Meat Stock

Step 3

Instead of the chicken, have a knuckle of veal or lamb, or 1 or 2 marrow bones with 1/2 pound meat. Blanch the bones in boiling water for 1–2 minutes, then throw the water out. Then cook as above, with the same other ingredients, for 2 hours.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf