2 lb Chicken Bones -- 1 kg,

Rinsed 2 Onions -- roughly chopped

2 Carrots -- roughly chopped

3 Stalks Celery -- roughly

Chopped 4 Sprigs Thyme

8 c Water -- 2 L/64 fl oz

1 Bay Leaf

In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to 1 week or can be frozen. Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Date: 05/28