White chicken stock (Fond blanc de volaille) from Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books

  • bay leaves
  • carrots
  • celery
  • whole cloves
  • leeks
  • onions
  • parsley
  • thyme
  • black peppercorns
  • chicken wings
  • chicken backs
  • chicken necks
  • stewing chicken

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.

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