Ingredients
| 4 | carrots | 4 | celery stalks | 4 | parsnip stalks | 4 | pounds chicken, necks and backs | 2 | garlic cloves | 2 | onions, halved | 1 | bouquet garni (bay leaf and parsley tied together) | 1 | gallon plus 1 quart water | 4 | cornish game hens | 4 | leeks (white part only), halved and tied together | 8 | small Yukon gold potatoes | Salt and freshly ground pepper to taste |
Description
After Spending Years As Chef-in-residence At Two Of New York City's Most Acclaimed French Restaurants, Meer Knows His Way To A Divine Main Course. Try One Of His Favorite Recipes!
Shape
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