well----I am not GUY FIERE'S choice---BUT---ya gotta salt the raw bird and wash it's little parts and remove gunky blood (ie make the little guy KOSHER---because Mary did it that way)---put them in
cold water---big pot. bring it to just a boil and THEN TURN LOW---and simmer. Never let the pot BOIL
AWAY. Toss the veggies in----onions (some people
leave the skins on because it gives a nice color---ie
not yellow) carrots, celery ETC ETC uhm---then the frustrating instruction "COOK TILL DONE" (yeah
right) ---(skim whilst the bird is simmering)----strain, and cool. If you THEN stick it in the refrigerator--
the fat will rise to the top and harden up and is easy
to remove. For really clear --strain it again thru ice
cubes. Cook YOUR BALLS separately. Consult
JULIA