Chicken Stock
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
about 3 1/2 quarts cold water
1 medium carrot, peeled and sliced
1 medium onion, quartered
1 small celery stalk, sliced
1 small leek, sliced
3 sprigs parsley, with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
Yield: about 2 quarts
Celery Root Puree
1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons unsalted butter
Freshly ground white pepper
Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter and season with salt and pepper, to taste. Puree in a food mill, return to the pan and keep warm over simmering water. Use as needed.
Yield: about 2 1/2 cups
