4 lbs. chicken backs, necks, wings, and feet, blanched

Drain, discard water and bring the chicken slowly to a boil in 4 quarts cold water with: 1 bay leaf 1 tsp. thyme 6 whole cloves 6 parsley stems 1 med. onion, diced 3 stalks celery, diced 1 med. carrot, diced

Reduce the heat at once and simmer 2 1/2 to 3 hours or until reduced by half. Strain stock. Cool uncovered and refrigerate until ready to use. Yield: about 2 quarts.

VEAL STOCK:

4 lbs. veal knuckles or (3 lbs. veal knuckles and 1 lb. beef)

Substitute for chicken. Blanch and follow the above recipe. Yield: about 2 quarts.