Stock for Chicken in a Pot

Name: Stock for Chicken in a Pot
Yield: Makes 5 Quarts
Cuisine: France
Ingredients: 1 imported bay leaf; 1 tablespoon tomato paste; ½ bunch of parsley stems; 2 celery ribs, cut up; 1 large leek, halved, well washed, and cut into 3-inch lengths; 3 pounds inexpensive chicken parts (wings, neck, backs, and feet) plus any loose chicken fat; 3 pounds veal bones; 2 medium onions, halved, with skin on; 6 garlic cloves, whole and unpeeled; ⅛ teaspoon each: freshly grated nutmeg, freshly ground black pepper, ground cloves, ground ginger, and cayenne; 2 tablespoons coarse kosher salt; ¼ teaspoon Dried thyme

Preparation info

Makes
5
Quarts

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

2 medium onions, halved, with skin on
3 pounds veal bones
3 pounds

Europe
France
Stock
Gluten-free

Method

Place onion halves cut sides down on an ungreased griddle or over an open flame until browned, about 5 minutes.
Place the veal bones and chicken parts in a deep 7- or 8-quart kettle, stockpot, or casserole. Add 5 quarts cold water and bring to a boil. Simmer, uncovered, for 10 minutes, skimming often. When the liquid is clear, add the browned onion, leek, celery,