Every Good Cook'S Chicken Stock - cooking recipe

Ingredients

3 lb. chicken wings, backs or other bones*
1 medium veal knuckle, cracked
4 qt. water
4 medium onions, peeled and cut in half
2 large carrots, scrubbed and cut into large rings
2 medium leeks, carefully washed and cut into rings
several large whole shallots, peeled
1 large bay leaf
8 parsley sprigs
8 large ribs celery with tops, broken into large pieces
1 tsp. dried thyme
1 Tbsp. salt
2 tsp. freshly ground black pepper
1 whole clove

Preparation

Select a stockpot large enough to comfortably hold the above ingredients.
Place the chicken, veal knuckle and water in pot; bring to a boil.
Skim foam; add all the other ingredients.
Bring back to a boil; reduce to the lowest possible heat.
You want this to be barely simmering.
Continue cooking for about 2 1/2 hours, stirring occasionally as necessary.
Strain the cooked stock through a damp cheesecloth lined colander; discard all solids. Cool and refrigerate the stock.
When fat has congealed on top, remove and discard it.
The stock may be used as is or frozen. Makes 3 1/2 to 4 quarts.