272 Stock for Chicken Aspic Jelly

Ingredients

Nutritive Ingredients

  • kg ( lb) knuckle of veal
  • kg ( lb) shank of beef
  • 1 kg ( lb) veal bones, broken small
  • kg ( lb) chicken carcasses and giblets and in particular, scalded legs

Gelatinous Ingredients

  • 3 small boned and blanched calf’s feet

Flavouring Ingredients

  • 150 g (5 oz) carrot
  • 150 g (5 oz) onion
  • 50 g (2 oz) leek
  • 50 g (2 oz) celery
  • 1 Bouquet garni

Liquid

  • 8 litres ( gal or U.S. gals) lightly flavoured white stock

Method

Proceed as for White Chicken Stock for sauces.

Cook hours
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