Makes 2 quarts.


  • 1 chicken carcass, breasts and legs removed for another use

  • 4 carrots, chopped

  • 4 onions, quartered

  • 2 stalks of celery, chopped

  • 2 tablespoons dried thyme

  • 4 bay leaves


  • 1.

    Place the carcass in a large soup pot and add carrots, onions, celery, thyme and bay leaves and cover with cold water. Bring to a simmer and skim any impurities that rise to the surface. Simmer for 1 hour or so. Strain into a clean container and refrigerate immediately.

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