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Ingredients
- 3 chicken carcasses
- Top 1/4 of a bunch of celery (leaves and stems)
- Bunch of parsely
- 4 Bay leaves
- 24 peppercorns
- 4-6 sprigs of thyme
- 1 onion chopped
- 4 carrots, peel and chopped
- 12 cups of water
Details
Servings 12
Preparation
Step 1
1. Chop the vegetables and place in a large stock pot.
2. Add spices and whole carcasses.
3. Add 12 cups of water
4. Bring to a boil then reduce heat to simmer for 3-4 hours.
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