Vegan Brown Chicken Stock

...One of the recipes that doesn't have a French title...except on page 110...there is a reference to this recipe as Fonds Brun de Volaille [Brown Poultry Stock]...and Julia says "The recipe for a simple brown poultry stock is on page 236 in the Poultry chapter."

...the ingredients...

...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...

...add your vegetables - a carrot, and onion...

...continue cooking until browned...

...the recipe actually says to cut up the chick'n so I did that a little late...

...add some stock - I used Washington's Golden broth and some water...

...transfered to a pot...and cooked for about 1 1/2 hours...

...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...

...as I knew I'd be straining it anyway...

...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 236-237 ref. on page 110 also...