White Chicken Stock

• 3½ pounds (1½ kg) chicken backs or carcasses, cut into 2-inch (5 cm) pieces
• 7 ounces

Rinse the bones with cool water. In a large pot, combine the chicken bones and feet and add 5 quarts/liters water and a large four-finger pinch of salt. Bring it to a low simmer and cook for 3 hours. Add the onion, celery, carrot, and sachet and simmer for ano