|Beef shin||2 Pound|
|Veal shank||2 Pound|
|Chicken backs, necks, feet and wing tips||2 Pound|
|Bouquet garni||1 (Including Leek And Celery)|
Place a rack in the bottom of a large stockpot to prevent the ingredients from sticking.
Fit all the meat, bones and chicken pieces into the pot and add water to cover by about 2 inches [5 cm.].
Bring slowly to a boil and, with a slotted spoon, skim off the scum that rises.
Keep skimming, occasionally adding a glass of cold water, until no more scum rises after about 10 to 15 minutes.
Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
Reduce the heat to very low, cover the pot with the lid ajar and simmer for at least five hours.
If the meat is to be eaten, remove the veal after one and one half hours, the beef after three hours.
Ladle the stock into a colander lined with dampened muslin or cheesecloth and set over a large bowl.
Let the stock cool, then remove the last traces of fat from the surface with a skimmer and a paper towel; if the stock has been refrigerated to cool, lift off the solidified fat with a knife.
Omit the beef shin and chicken pieces and substitute about 4 pounds [2 kg.] of meaty veal trimmings: neck, shank or rib tips.
For a richer, more gelatinous stock, add a calf s or pig's foot, cleaned, rinsed, split and blanched for five minutes in boiling water.
Substitute 4 pounds of beef tail, shank or chuck for the veal shank and the chicken pieces, and simmer the stock for five hours.
For a more gelatinous stock, add a calf s foot, chicken wing tips or pork rinds.
Old hens and roosters yield the richest stock.
Omit the beef and veal and substitute about 5 pounds [2 1/2 kg.] of chicken carcasses, necks, feet, wings, gizzards and hearts.
Simmer for about two hours.