INGREDIENTS
6
Chicken legs, whole
4
stalks Celery
40 cloves
Garlic
4
sprigs Italian parsley
1/3 cup
Chicken stock, homemade or low sodium
1
Black pepper, Freshly ground
2 tsp
Kosher salt
1
Nutmeg, Freshly ground
2 tbsp
Olive oil
1
Bread or toast, Crusty
1/4 cup
Dry vermouth