Description Edit

Ingredients Edit

Directions Edit

  1. Have butcher cut carcasses into small pieces or use a cleaver to do so at home.
  2. Keep refrigerated until used.
  3. Bring a large sauce pot to medium heat and add oil.
  4. Add onions, carrots, andcelery and sauté for 5 minutes or until onions are transparent.
  5. Add Chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover.
  6. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat.
  7. Place a strainer in an empty container to hold a large amount of liquid.
  8. Pour mixture into strainer and strain. Skim off any surface fat.

Contributed by: Edit

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