Title: Bailey's chicken stock
 Categories: Soups
      Yield: 6 Servings
 
      3 lb Chicken wings and backs; or
           -other bones
      1 md Veal knuckle; cracked
      4 qt Water
      3 lg Onions; peeled and cut in
           -half
      2 lg Carrots; scrubbed and
           -cut-into large rings
      2 md Leeks; carefully washed and
           -cut into large pieces
      3 lg Shallots; peeled, left whole
      1 lg Bay leaf
      8    Parsley sprigs
      8 lg Leavy celery ribs; broken
           -into large pieces
      1 ts Dried thyme
      1 tb Salt
      2 ts Freshly ground black pepper
      1    Whole clove
 
  Select a stockpot large enough to comfortably hold all the above
  ingredients. Place the chicken, veal knuckle, and water in pot and
  bring to a boil. Skim foam, and add all the other ingredients. Bring
  back to a boil and reduce to the lowest possible heat; you want this
  to be barely simmering. Continue cooking for about 2 l/2 hours,
  skimming occasionally as necessary.
  
  Strain the cooked stock through a damp cheesecloth - lined colander.
  Discard all solids. Cool and refrigerate the stock. When fat has
  congealed on top, remove and discard it.