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Chicken Bouillon, Spring Style

DIRECTIONS

Rinse the bones and chicken thoroughly in cold water. Place in a stockpot, and cover with enough water so that it is 4 inches above the highest bone. Bring the stock to a boil, drain and discard the liquid, and rinse the bones and chicken again in cold water.
In a clean stockpot, cover the bones again with cold water, 4 inches above the highest bone, and bring to a simmer. Skim the top of the stock, removing the fat and foam. Add the aromatics (herbs), simmer very gently for 1 hour, then remove the whole chicken. When cool, remove the meat from the chicken, cover, and refrigerate for another use. Return the bones of the chicken to the stock, and continue simmering another 3 to 5 hours, skimming fat and impurities from the top periodically. Strain, adjust seasoning with salt, white pepper, and, if necessary, a little chicken glaze. Serve garnished with the julienned vegetables.