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Easy
Published 1965
Place boiling fowl in a large stockpot with veal knuckle and chicken feet (for their extra gelatine content), and cover with water. Add salt and peppercorns, and bring slowly to a boil. Simmer, with the water barely bubbling, for at least 1 hour, skimming the scum from the surface frequently. Then add leeks, carrots, onion stuck with cloves, celery, bouquet garni and garlic, and continue