Stock for Chicken in a Pot from The Cooking of South West France by Paula Wolfert

Name: Stock for Chicken in a Pot from The Cooking of South West France by Paula Wolfert
Ingredients: 6 garlic cloves, whole and unpeeled; ⅛ teaspoon each: freshly grated nutmeg, freshly ground black pepper, ground cloves, ground ginger, and cayenne; 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; 2 tablespoons coarse kosher salt; ¼ teaspoon Dried thyme; 1 imported bay leaf; 1 tablespoon tomato paste

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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 c...

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Ingredients

6 garlic cloves, whole and unpeeled
⅛ teaspoon each: freshly grated nutmeg, freshly ground black pepper, ground cloves, ground ginger, and cayenne
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
2 tablespoons coarse kosher salt
¼ teaspoon Dried thyme
1 imported bay leaf
1 tablespoon tomato paste