4 medium parsnips, peeled and cut into 1/2-inch dice
4 medium celery stalks, cut into thirds
3 leeks, white parts only, well cleaned
1 medium onion, unpeeled, quartered
2 bouquets garnis (2 crushed garlic cloves, 1 bay leaf, 1/2 bunch dill, 1/2 bunch flat-leaf parsley, and 4 peppercorns divided among two squares of cheesecloth, knotted to enclose)
Two 1/2-pound pieces flanken
One 4- to 5-pound stewing chicken, cut into eight parts, rinsed, any excess fat removed
3 pounds chicken legs, wings, bones and backs, any combination, rinsed, any excess fat removed
Ingredients
categorized
original
Produce
Celery stalks, medium (4)
Leeks (3)
Onion, medium (1)
Parsnips, medium (4)
Meat
4- to 5-pound stewing chicken (1)
Chicken legs (3pounds)
Other
2 bouquets garnis (2 crushed garlic cloves, 1 bay leaf, 1/2 bunch dill, 1/2 bunch flat-leaf parsley, and 4 peppercorns divided among two squares of cheesecloth, knotted to enclose)