Chicken stock (Bouillon de volaille) from France: The Beautiful Cookbook: Authentic Recipes from the Regions of France by Elisabeth Scotto and Michèle Carles and Marianne Comolli and Gilles Pudlowski
- bay leaves
- carrots
- celery
- whole cloves
- leeks
- onions
- thyme
- black peppercorns
- chicken bones
- chicken carcass
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.