Basic Chicken Stock (Quick Method)

• 1 chicken (about 4 pounds)
• 1 pound veal knuckle 3

Place chicken and veal knuckle in a large stock-pot with 3 quarts water and bring to the boil, skimming until the scum no longer rises to the surface. Simmer for 1 hour. Add leeks, onion, carrots, celery, garlic and parsley; add salt and pepper to taste, and continue to simmer for 1 hour. Correct seasoning and strain the stock through a fine sieve. Cool, remove the fat and re-heat, or store in