- 1 [3-pound / 1.4 kg] chicken
- 1 1/2 pounds [680 g] veal shanks
- Water
- 1/2 teaspoon [2.5 mL] pepper
- 1 bay leaf
- 1 cup [250 mL] diced onion
- 1/2 cup [125 mL] chopped celery leaves
- 2 teaspoons [10 mL] chicken broth concentrate powder
- Pinch of cinnamon
- Pinch of ground clove
- 3 tablespoons [45 mL] green onions, minced
- 1 sprig parsley
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- Transfer chicken and veal shanks into a large casserole.
- Cover with water.
- Add pepper, bay leaf, onion dices and chopped celery leaves.
- Cover and simmer for 1 1/2 to 2 hours; reserve broth.
- Bone chicken and veal; cool.
- Stir chicken broth concentrate, cinnamon, ground clove and minced green onions into 2 cups [500 mL] reserved broth.
- Groung chicken and veal into a grinder, along with parsley sprig.
- Mix into reserved broth mixture.
- Pour into a bread loaf pan.
- Refrigerate for at least 2 hours.
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