Instructions:

Ritz Chicken Broth

Go figure - their beef broth requires beef and chicken and their chicken broth requires veal and chicken...

Source: The Ritz Carlton Cookbook by Helen Ridley pub Lippincott 1968

2 quarts

1 whole fowl, cleaned and trussed
    (or 3 1/2 pounds bones and back)
2 pounds veal knuckles, cracked
4 quarts water
2 small onions
2 stalks celery and 1 medium carrot, coarsely chopped
Parsley stems
1 teaspoon rosemary leaves and a sprig of basil
2 cloves garlic, crushed
2 small bay leaves
2 dozen peppercorns
1 1/2 teaspoons salt

Put fowl and knuckles in a soup kettle, add water, and bring to boil. Skim surface until scum ceases to rise. Add all other ingredients, reduce heat, cover kettle, and simmer, skimming surface when needed. When fowl is tender, remove it (use for a salad or other meals). Continue to cook stock until liquid is reduced to 2 quarts.

Strain through cheesecloth and cool, uncovered. Cover and store in refrigerator for a few days or freezer for a few weeks. This is also used as white stock.