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2.2 kilograms chicken bones, roasted
3 carrots, peeled, chopped, roasted
4 celery ribs, chopped, roasted
2 medium onions, chopped, roasted
2 tablespoons (30 milliliters) Black peppercorns
4 bay leaves
10 sprigs fresh thyme
10 parsley stems
1 large onion, halved, charred
2-1/4 gallons (8.5 litres) cold water
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.
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