Chicken Stock

• 2.25 kilograms chicken bones, necks, and backs
• 450 grams chicken feet

Rinse the bones and chicken feet thoroughly under cold water to remove all visible blood. Remove any organs still attached to the bones. (Rinsing the bones and removing any organs is an essential first step in the clarification of the stock, as any blood proteins would coagulate when heated and could cloud your stock.)

Put all the bones and the feet in a 15-liter stockpot. Cover with th