Recipe for Baileys Chicken Stock 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 lb Chicken wings and backs, or other bones
1 med Veal knuckle, cracked
4 qt Water
3 lrg Onions, peeled and cut in half
2 lrg Carrots, scrubbed and cut-into large rings
2 med Leeks, carefully washed and cut into large pieces
3 lrg Shallots, peeled, left whole
1 lrg Bay leaf
8 x Parsley sprigs
8 lrg Leavy celery ribs, broken into large pieces
1 tsp Dried thyme
1 tbl Salt
2 tsp Freshly ground black pepper
Instructions:
Instructions: 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.

Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen.

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