• Bones from 1 raw chicken
  • 2 carrots, cut in half
  • 2 celery stalks, cut in half
  • 1 onion, cut into wedges
  • 1 sprig thyme
  • 1 TBSP peppercorns

Cooking Instructions

Place everything in a large pot. Add COLD water and bring to a boil. Skim off the foam on the top, reduce the heat, and simmer for 4 hours.

Strain solids and store in the fridge for 4-5 days or in the freezer for 3 months.

Member United States Personal Chef Association

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