272 Stock for Chicken Aspic Jelly

Name: Stock for Chicken Aspic Jelly
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 50 g (2 oz) celery; 50 g (2 oz) leek; 8 litres (1¾ gal or 2¼ U.S. gals) lightly flavoured white stock; 1 Bouquet garni; 3 small boned and blanched calf’s feet; 150 g (5 oz) carrot; 150 g (5 oz) onion; 1½ kg (3¼ lb) knuckle of veal; 1½ kg (3¼ lb) shank of beef; 1 kg (2¼ lb) veal bones, broken small; 1½ kg (3¼ lb) chicken carcasses and giblets and in particular, scalded legs

Preparation info

To make
5 litres

Difficulty
Medium
Ready in
4 hr 30

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Nutritive Ingredients

1½ kg (3¼ lb) knuckle of veal
1½ kg (3¼

Europe
France
Side dish
Starter
Mediterranean
Gluten-free

Method

Proceed as for White Chicken Stock for sauces.