Chicken Stock Though this soup can be eaten hot or cold, I prefer it cold accompanied by some baked, not fried tortilla chips. Makes about 2 quarts
	Ingredients: 4 pounds of any combination of chicken parts, giblets, or bones, including skin but excluding the liver 2 ribs celery (including leaves), cut into 1-inch pieces 10 parsley stems, cut into 1-inch pieces 2 medium carrots, scrubbed and cut into 1-inch chunks 10 whole black peppercorns 2 bay leaves 2 medium onions, peeled and cut into quarters 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
	Instructions: 1. Put chicken and vegetables in a pot with 4 quarts of cold water. Bring to a boil over moderate heat. Before it reaches a full boil, skim off the scum that forms on the top with a ladle or large, deep spoon. 2. Reduce heat to simmer, add seasonings, stir and cook 3 hours at a bare simmer, stirring occasionally. 3. Line a colander or large sieve with a double thickness of cheesecloth. Strain stock through cheesecloth, pressing out as much juice as possible from solids with the back of a ladle or spoon. Refrigerate until cold and skim off any fat that has risen to the top.

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