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   Ingredients :
2 sprigs of parsley
2.2 lb (1 k) chicken bones, necks, backs, etc
1 medium size onion, peeled and quartered
1 celery stalk, quartered
1 carrot, peeled and quartered
1 leek, white and light green part, quartered
2 cloves
2 garlic cloves peeled and quartered
1 thyme sprig
1 bay leaf
1 teaspoon salt
4 peppercorns
10 cups water


Place chicken bones in a large pan with water, garlic, leek, celery, parsley, thyme and bay leaf.

Press cloves into one piece of onion and add to pan together with rest of vegetables.

Bring to a boil and add pepper and salt. Reduce heat and continue for 2 to 3 hours more.

Skim froth that rises to the surface.

Strain through a fine strainer. Cool and remove fat from surface.

This stock can be frozen and used as needed.

If a more concentrated stock is desired, return to heat and reduce more.

Yields approximately 8 cups of stock
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