Emulsified vinaigrette



1 tablespoon chopped shallot

¼ cup balsamic vinegar

2 sprigs fresh thyme, leaves removed

heavy pinch of salt

¾ cup extra virgin olive oil


French Style

1 tablespoon chopped shallot

¼ cup lemon juice

¼ cup water

1 tablespoon Dijon mustard

1 cup blended olive/vegetable oil3 chicken backs

2-3 pounds chicken necks

5-6 chicken wings

1 cup small diced onion

1 cup small diced celery

1 cup peeled and small diced carrot

1 bay leaf

3 black peppercorns

Ice water


Place all ingredients in a large pot of ice-cold water to cover just 2 inches above chicken and vegetables.  Place on high heat until it barely comes to a boil, reduce heat immediately to a nice low simmer, medium-low.  Cook for 2-2½ hours.  Strain and place in the refrigerator overnight.  Skim the fat from the surface and either use the stock within 3-4 days or freeze in sealable containers for up to 3 months.