fresh tart

Miss Lewis’s Very Rich Chicken BrothMakes approximately 8 cups of very rich, intensely flavored brothOne 2 1/2 – 3 1/2 lb. chicken (I bought an already cut up fryer)1 Tbsp. kosher salt4 Tbsp. butter1 small inner stalk of celery, preferably with leaves6 cups waterRinse the chicken well, inside and out, and dry well with paper towels. Cut the chicken into two legs two thighs, two breast halves, two wings, plus the backbone and neck if included. With a cleaver or a stout knife, carefully whack each of the pieces into smaller pieces, of about 2 inches. Rub a little of the kosher salt into the cut surfaces of the chicken pieces, and set aside. In a wide, heavy-bottomed Dutch oven or saucepan, melt the butter over medium heat until hot and foaming. Add the chicken pieces, and stir well to coat with butter. Cook, stirring often, until the skin of the chicken is golden, but don’t let it brown. Reduce the heat to very low, add the celery, and cover with a tight-fitting lid. Check every 5 minutes, and stir well. Within 20 minutes, the chicken should have released its essence, so that liquid comes up almost even with the top of the chicken pieces. Add the water and bring to a gentle simmer. Cook slowly for 20 minutes, skimming often. Strain the broth, and discard the chicken pieces and celery (the chicken will have given up all of its flavor).If not using immediately, cool the broth (uncovered) and refrigerate (covered). Once chilled, the solidified fat can be easily removed.