Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Fowl
1 ea Neck and giblets chopped
1 ea Onion stuck with 2 cloves
2 ea Leeks, halved lengthwise
2 ea Carrots
1 ea Stalk of celery, halved
2 ts Salt
6 ea Parsley sprigs
1 ea Unpeeled garlic clove
1 ea Bay leaf

In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the celer, the salt, and the
parsley, thyme, garlic clove, and bay leaf and simmer the stock,
skimming the froth for 2 hours. Remove the fowl from the kettle,
remove the meat and skin from the carcass, and reserve the meat for
another use. Chop the carcass, return it and the skin to the kettle,
and simmer stock, adding boiling water if necessary to keep
ingredients barely covered, for 2 more hours. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids, and
let it cool. Chill the stock and remove the fat. The stock may be
frozen.
Make 6 cups.

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