Every Good Cook'S Chicken Stock

• 3 lb. chicken wings, backs or other bones*
• 1 medium veal knuckle, cracked
• 4 qt. water
• 4 medium onions, peeled and cut in half
• 2 large carrots, scrubbed and cut into large rings
• 2 medium leeks, carefully washed and cut into rings
• several large whole shallots, peeled
• 1 large bay leaf
• 8 parsley sprigs
• 8 large ribs celery with tops, broken into large pieces
• 1 tsp. dried thyme
• 1 Tbsp. salt
• 2 tsp. freshly ground black pepper
• 1 whole clove

1. Select a stockpot large enough to comfortably hold the above ingredients.
2. Place the chicken, veal knuckle and water in pot; bring to a boil.
3. Skim foam; add all the other ingredients.
4. Bring back to a boil; reduce to the lowest possible heat.
5. You want this to be barely simmering.
6. Continue cooking for about 2 1/2 hours, stirring occasionally as necessary.
7. Strain the cooked stock through a damp cheesecloth lined colander; discard all solids. Cool and refrigerate the stock.
8. When fat has congealed on top, remove and discard it.
9. The stock may be used as is or frozen. Makes 3 1/2 to 4 quarts.

chicken, veal knuckle, water, onions, carrots, leeks, shallots, bay leaf, parsley, celery, thyme, salt, freshly ground black pepper, clove

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414564 (may not work)