INGREDIENTS
8
Chicken drumsticks (about 2 pounds)
8
Chicken thighs (about 3 pounds)
4
Celery stalks, each cut into 3 pieces
40
Garlic cloves (about 3 heads)
2 1/2 cups
Onion
6
Parsley, sprigs
1 tsp
Tarragon, dried
1/8 tsp
Nutmeg, ground
1/2 tsp
Pepper
1 1/2 tsp
Salt
1/2 cup
Dry vermouth