2 tablespoons of duck fat or olive oil
neck, gizzards and wings from 2 ducks
14 chicken necks
2 carrots, peeled and chopped
2 stalks of celery, finely chopped
6 to 8 cups of chicken broth
1 bouquet garni (bay leaf, thyme, and parsley tied in a cloth)
2 tablespoons of duck fat or olive oil
neck, gizzards and wings from 2 ducks
14 chicken necks
2 carrots, peeled and chopped
2 stalks of celery, finely chopped
6 to 8 cups of chicken broth
1 bouquet garni (bay leaf, thyme, and parsley tied in a cloth)
Remove the loose fat from the duck bodies
Place it in a skillet and cook over low heat
Fry for about 10 to 15 minutes and remove the parts, leaving only 2 tablespoons of duck fat (or use 2 tablespoons of olive oil)
Add the necks, gizzards, and wings of the ducks
Cook over medium heat until browned, about 5 minutes
Remove and add to a large pot
Add the chicken necks to the skillet and cook until golden
Remove and add to the large pot
Add the carrots and celery to the skillet and cook until tender
Remove and add to the large pot
Add the broth to the large pot and, if necessary, add a little water to cover well
Simmer covered over low heat for 1 to 1.5 hours or until the broth is rich and flavorful, removing any foam that forms on the surface periodically
Strain and remove the fat
Yield: 1 liter.
