Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken wings and backs; or other bones |
| 1 medium | Veal knuckle; cracked |
| 4 quarts | Water |
| 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 |
| 1 tablespoon | Salt |
| 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