5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Leek (white)
3 - Celery Stalks
2 Calves Feet
Dice the vegetables then place in a stock pot with some oil. add the bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois.