Yield: 6 Servings
|3 pounds||Chicken wings and backs; or other bones|
|1 medium||Veal knuckle; cracked|
|3 larges||Onions; peeled and cut in half|
|2 larges||Carrots; scrubbed and cut-into large rings|
|2 mediums||Leeks; carefully washed and cut into large pieces|
|3 larges||Shallots; peeled, left whole|
|1 large||Bay leaf|
|8 \N||Parsley sprigs|
|8 larges||Leavy celery ribs; broken into large pieces|
|1 teaspoon||Dried thyme|
|2 teaspoons||Freshly ground black pepper|
|1 \N||Whole clove|
Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary.
Strain the cooked stock through a damp cheesecloth - lined colander.
Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Makes 3-½ to 4 quarts. The stock may be used as is or frozen.
Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@...> on Jan 28, 1998