Ingredients
4
1/2 lbs chicken carcass with neck, gizzards and heart.
1
garlic clove slightly crushed
Directions
1.
Rinse the chopped carcasses and veal bones under running water for 30 minutes.
3.
Heat the oil in a roasting pan.
4.
Fry the carcasses and veal bones.
5.
Add the chopped veggies and continue to cook w/o allowing ingredients to color.
7.
Transfer to a pot, add water and bring to a boil ONCE.
8.
Skim and simmer gently for 2 hours adding more water if you need to.
9.
After 1 hour add the herbs and spices.
10.
At the end of cooking time, leave to infuse for 20 minutes.
11.
Strain through a cheesecloth.
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