Double chicken broth from James Beard's Theory & Practice of Good Cooking by James A. Beard
- bay leaves
- carrots
- whole cloves
- leeks
- onions
- parsley
- thyme
- black peppercorns
- chicken backs
- chicken necks
- chicken gizzards
- stewing chicken
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EYB Comments
Stewing chicken should be a 'stewing fowl'; can substitute a roasting chicken for a 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.