Basic Recipe For Chicken Stock Recipe

• 8 lb Chicken bones
• 6 quart Cool water or possibly remouillage
• 1 lb Mirepoix
• 8 ounce Onion
• 4 ounce Carrot
• 4 ounce Celery ALL Large Cut
• 1 x Standard sachet d'epices
• 3 x Parsley stems, (up TO 4)
• 1/2 tsp Thyme leaves, dry
• 1 x Bay leaf
• 1/2 tsp Peppercorns, cracked
• 1 x Crushed garlic clove Salt to taste

Directions