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| 1 | 3-to-3 1/4-lb chicken with giblets, skin removed, quartered |
| 2 x ca. 450 g | Chicken wings |
| 4 mittel | Carrots, trimmed, scrubbed, and quartered |
| 1 mittel | Parsnip, trimmed, scrubbed, and quartered |
| 1 gross | Spanish onion, peeled and quartered |
| 2 | Inner stalks celery with leaves, cut into large chunks |
| 1 | Leek, cleaned well, bottom trimmed, and quartered |
| 12 | Parsley stems, tied together with kitchen string |
| 2 | Plum tomatoes, quartered |
| 8 | peppercorns |
| 1 Teelöffel | Salt |
| 2 1/2 ca. 1 Liter | Water, or as needed |
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1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot. The water should just cover the chicken. Bring to a boil over high heat, then reduce to low and simmer for 2 1/2 hours, skimming off foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a clearer stock, line sieve with cheesecloth). Let cool for 20 minutes, then refrigerate, covered, overnight, or until fat congeals in a firm layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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