APPETIZERS & SOUP
1 Old fowl or stewing hen quartered (5-7 lbs.)
Optional: 2-3 veal bones (preferably knuckle bones) for more depth
1 medium Yellow onion peeled, stuck with 3 whole cloves
3-4 stalks Celery washed with leaves, chopped into 1-2 inch pieces
4 large Carrots, scrubbed and cut into 1 inch pieces
1 whole Leek, washed very well to remove grit, cut into 1 inch pieces
4 cloves Garlic, peeled and cut into halves
1 bunch Parsley, washed and chopped
2 whole Bay leaves
1 TBS. Hungarian sweet paprika
1 TBS. Mediterranean oregano
6 whole Black Tellicherry peppercorns
1 TBS. Kosher salt
If using veal bones, roast at 350 until brown (15-20 minutes). Note-if using veal bones, can toss carrots and leaks with a little olive oil and roast with bones.
Place chicken in a 3-4-gallon pot. Fill with cold water to 2/3 full. Bring to a boil then reduce to simmer. Skim off white and brown foam until foam stops forming (about 10 minutes).
Add the rest of the ingredients to pot. Bring back to a boil, then reduce to simmer.
Simmer for 3-4 hours. If using veal bones, increase simmer time to 5-6 hours.
Strain stock into a big container. Can freeze into quart or pint size containers for future use or use some immediately for soup. The chicken meat can be used either in the soup or for chicken salad.