Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .

Ingredients

　　10 pounds chicken backs and necks

　　15 pounds ice cubes

　　1 cup diced leek, white part only

　　1/2 cup diced celery

　　1/2 cup diced celery root

　　1/2 cup sliced shallot

　　1/2 cup diced fennel

　　5 white peppercorns

　　1 bay leaf

　　1 sprig thyme

　　Rinse the chicken backs and necks well under running water for 5 minutes. Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat. Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top. After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel. Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth. Add the sachet to the stock. Simmer, uncovered, for 3 hours, skimming every 30 minutes. Strain through a chinois and chill over an ice bath. Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month.

　　Reprinted with permission from I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara, © 2013 Ten Speed PressA native of Switzerland, Daniel Humm began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton Place, where he recieved four stars from the San Francisco Chronicle. Three years later he became executive chef of Eleven Madison Park.Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming general manager of Eleven Madion Park in 2006.Under Humm and Guidara's leadership, Eleven Madison Park recieved four stars from the New York Times, earned three Michelin Stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also recieved six James Beard Awards, including Oustanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.