Chicken Stock from The Cooking of South West France by Paula Wolfert

Name: Chicken Stock from The Cooking of South West France by Paula Wolfert
Ingredients: 5 pounds chicken necks, backs, and wings, plus leftover roasted carcasses, if available; 2 or 3 chicken gizzards; 1 veal shank or a few marrowbones (optional); 2 small celery ribs, halved; 2 onions, halved; Peel and seeds from 2 tomatoes or 1 plum tomato, quartered (see Note below); 1 carrot, halved; 2 garlic cloves; 2 whole cloves

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Use this rich stock for soups, pot-au-feu, and some stews. It can be stored in the refrigerator for up to 3 days or frozen in covered containers for up to 3 months.

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Ingredients

5 pounds chicken necks, backs, and wings, plus leftover roasted carcasses, if available
2 or 3 chicken gizzards
1 veal shank or a few marrowbones (optional)
2 small celery ribs, halved
2 onions, halved
Peel and seeds from 2 tomatoes or 1 plum tomato, quartered (see Note below)
1 carrot, halved
2 garlic cloves
2 whole cloves