3 quarts



1 chicken (3 pounds), cut up, or 2 to 2 1/2 pounds legs, thighs and wings

or same amount game birds

2 garlic cloves, coarsely chopped

2 leeks, cleaned and sliced, or 2 medium onions, quartered

2 celery stalks, cleaned and cut in 1-inch pieces

6 sprigs fresh parsley, including stems

2 sprigs fresh basil (optional)

2 sprigs fresh thyme or 1 teaspoon dried leaf thyme

2 whole cloves

6 to 8 whole peppercorns


          Put all the ingredients in a large stockpot, cover with cold water and bring to a boil. Skim the foam that rises to the top, then reduce the heat to medium and cook for 2 to 2/z hours. If you used a whole chicken and plan to use the meat, remove the chicken after 45 minutes, cool and remove the meat. Return the carcass and bones (but not the skin) to the stockpot and continue to cook the stock over medium heat for another 11/4 to 1 1/2 hours. Strain and skim to remove as much fat as possible. (The remaining fat can be removed after refrigerating.) Cool, uncovered, then refrigerate to allow the fat to harden for easier removal. Transfer to storage containers and refrigerate or freeze.



           To make duck stock, roast the bones in a preheated 475 F. oven, turning several times, for 35 to 40 minutes, then proceed as directed, Reserve fat for another use.