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rosemary under the skin of the breast.
    Sprinkle the bird with salt and pepper and roast for 10 minutes. Lower the oven temperature to 325°F and continue to roast for 1 hour 50 minutes (20 minutes per pound). Remove the chicken and set it aside.
    Carefully pour the contents of the roasting pan (the neck, giblets, and pan drippings) into an 8-quart stockpot. Be sure to get every last bit off the bottom of the roasting pan. Add all the remaining ingredients to the stockpot along with 12 cups of water and let come to a boil.
    Remove the skin from the chicken and discard. Remove large pieces of meat and put away for later. Split the bones with a mallet and add to the stock. Bring the stock back to a boil, being careful to skim off any foam that comes to the top. Simmer the stock for about 4 hours.
    Strain the stock through a fine sieve. Discard the bones and vegetables. Store the stock in containers in the refrigerator or freezer. Remove the fat after it solidifies. 
    MAKES ABOUT 10 CUPS
    FOR LEVEL 2  Add 2 or 3 carrots for extra flavor.

incredible chicken wing broth
    PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

5 pounds chicken wings
1 head garlic, unpeeled
2 leeks, washed and cut into thirds
5 shallots, peeled
8 celery stalks (including leaves), cut into thirds
Sea salt to taste
20 black peppercorns
3 sprigs fresh thyme
1 bunch flat-leaf parsley
    Place all the ingredients in a stockpot and add water to cover. Bring to a boil, then turn down to lowest heat. Cover and simmer on the lowest possible setting for about 3 hours.
    Strain the broth and discard all other ingredients. Put the broth in the refrigerator and let fat harden on top, about 4 hours. Skim the fat off the top when cooled, and discard.
    MAKES 2 QUARTS

quick rich broth
    PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 5- to 6-pound chicken
1 veal bone
1 beef bone
1 piece pancetta
1 bunch celery, cut into pieces
1 red onion
2 tomatoes
1 head garlic, unpeeled
6 dried bay leaves
6 sprigs fresh thyme
1 teaspoon black peppercorns
Sea salt
    Remove any fatty parts of the chicken. Rinse the bird and place in a large stockpot with all the other ingredients except the salt, and add 8 cups water. Bring to a gentle boil over medium-high heat. Turn down the heat and skim any foam from the top. Simmer for about 1 hour. Strain the broth through a fine sieve. Remove the chicken and set aside for another meal. Discard the meat and vegetables.
    Season with salt. Store the broth in containers in the refrigerator or freezer. When the broth is thoroughly chilled, fat will rise to the top and harden. Remove all the fat and discard.
    MAKES ABOUT 8 CUPS
    FOR LEVEL 2  Add 2 carrots for extra flavor.

vegetable stock
    VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 heads garlic, unpeeled
4 medium onions, halved
5 leeks, washed and roughly chopped
1 bunch flat-leaf parsley
1 bunch thyme
5 dried bay leaves
5 celery stalks
25 black peppercorns
    In a large stockpot, combine all the ingredients and 8 cups of water and bring to a boil. Reduce the heat and simmer for 3 hours. Strain and discard the vegetables and peppercorns.
    MAKES ABOUT 6 CUPS
    FOR LEVEL 2  Add 5 carrots for extra flavor.

roasted vegetable stock
    VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 red bell pepper
4 celery stalks, with tops
1 medium sweet onion (Vidalia or Maui)
2 small turnips
1 small rutabaga
1 tablespoon sea salt
3 garlic cloves
1 leek
1 cup dry white wine (omit for Detox)
1 bunch flat-leaf parsley
8 sprigs fresh thyme
10 black peppercorns
1 teaspoon paprika
    Preheat the oven to 350°F.
    Place the red pepper, celery, onion, turnips, parsnip, and rutabaga in a baking dish. Sprinkle with the salt. Place the dish in the oven and roast the vegetables for 30 minutes.
    Place the roasted vegetables, 8 cups of water, and all the remaining ingredients into a stockpot. Make sure you scrape all the bits from the baking dish. Simmer for 1½ hours.
    Strain the stock through a fine sieve, making sure to squeeze the juice out of the