Ingredients
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2.2 kilograms chicken bones, roasted
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3 carrots, peeled, chopped, roasted
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4 celery ribs, chopped, roasted
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2 medium onions, chopped, roasted
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2 tablespoons (30 milliliters) Black peppercorns
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4 bay leaves
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10 sprigs fresh thyme
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10 parsley stems
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1 large onion, halved, charred
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2-1/4 gallons (8.5 litres) cold water
Directions
- Place a stock pot on the stove.
- In the stock pot place chicken bones, carrots, celery, onion, black peppercorn, bay leaves, fresh thyme, parsley stems, charred onion, water.
- Turn the temperature to high and bring to a boil.
- Once the stock begins to boil turn the temperature down to have the broth cook at a slow simmer.
- Occasionally skim the impurities and foam that rise to the top of the broth.
- Cook for two hours then pass through a fine mesh strainer and cheese cloth.
