Ingredients
chicken bones,(from 1 large chicken)
½large yellow onion,unpeeled, sliced in half
2large carrots,chopped into 3 pieces
2celery stalks,chopped into 3 pieces
8parsley sprigs
salt,to taste
10black peppercorns,optional
water
Preparation
Place the chicken carcass, including any wing bones or leg bones, into a large pot. If there is browned skin left, add that as well. Remove anything from the cavity of chicken if it was stuffed.
Add the celery, carrots, onion, pepper, parsley and pepper.
Cover with water of about 8 to 9 cups, then season with salt to taste.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
Remove the large bones and vegetables, then strain the mixture through a fine mesh sieve into a bowl.
Store in an airtight container in fridge or freezer.
