Chicken stock is a kitchen staple: the perfect base for sauces, braises and soups. We recommend making a large batch and freezing some for later use.
4 lb (1816 grams) Chicken Backs or chicken bones
3 ½ quarts (3 ½ liters) Water
½ Yellow Onion
1 Celery Stalk
10 Black Peppercorns
1 Bay Leaf
2 sprigs Thyme
4 Parsley Stems
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