2. Preparing chicken stock
2. Preparing chicken stock (Image 2 of 6)
Alternatively, if chicken was on the menu use the raw carcass and/or other chicken bones or wings – or just the previously roasted carcass from a cooked chicken.
Pop the bones in your largest pan with a large peeled onion chopped in half, a few peeled and halved carrots, 2 halved celery sticks, a few black peppercorns, 2 bay leaves, and a few fresh thyme sprigs and parsley stalks.
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