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- 5 pounds chicken bones, rinsed well under cold water
- 3 celery stalks, quartered
- 2 medium carrots, quartered (2 1/2 cups)
- 1 large onion, coarsely chopped (2 1/2 cups)
- 1 large parsnip, peeled and coarsely chopped (1 1/2 cups)
- 1/4 cup fresh Italian parsley sprigs
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 10 whole black peppercorns
Directions:View on Epicurious
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