8 lbs. chicken necks and backs or wings, or whole stewing chicken, cut in sm. pieces
5 lbs. cooked or uncooked meat and poultry bones, trimmed and cut into sm. pieces
2 lbs. veal breast, cut into 1/2 inch pieces
6 lg. onions, coarsely chopped
4 lg. carrots, coarsely chopped
3 lg. celery stalks with leaves, chopped
3 parsley sprigs
6 garlic cloves
6 whole cloves
4 lg. bay leaves
1 tbsp. dried basil, crumbled