Chicken Stock for Aspic Jelly

Ingredients

• 4 pounds Chicken (about 4 pounds)
• as needed Veal neck bones (a few bits) (Quantity estimated (not specified in original recipe))
• 3 pints Cold water
• 1 Onion
• 1/2 Carrot, sliced
• 1 Celery stalk
• 1 teaspoonful Sweet herbs (e.g., thyme, bay leaf) tied in a bag
• 1 Parsley sprig
• 2 Cloves
• 1 Blade of mace
• 8 Peppercorns
• 1 teaspoonful Salt

Instructions

1. 1Place the chicken and veal bones in a large pot. Add the cold water.
2. 2Heat the pot slowly over medium heat until it reaches a gentle boil. Let it boil for 5 minutes, then reduce the heat to a simmer. Simmer for about 45 minutes, or until the chicken is nearly tender. Skim off any foam or impurities that rise to the surface.
3. 3Add the onion, sliced carrot, celery stalk, sweet herbs in a bag with parsley sprig, cloves, mace, peppercorns, and salt to the pot. Continue to simmer for another 15 minutes.
4. 4Remove the chicken from the pot. Let the stock simmer until reduced to about 1 quart. Strain the stock through a fine-mesh sieve. Discard the solids. Let the stock cool completely before using.