Chicken Broth

• 2 lbs chicken bones (wings or whole carcass)
• 3 None onions, quartered
• 3 None carrots, roughly chopped
• 2 None celery stalks with leaves, roughly chopped
• 1 None leek, trimmed, sliced
• 1 None turnip, roughly chopped
• 1 None parsnip, roughly chopped
• 4 None parsley sprigs, plus extra chopped, to serve
• 4 None thyme sprigs
• 2 None bay leaves, fresh or dried
• 8 None black peppercorns

1. Place bones in a large saucepan with onion, carrot, celery, leek, turnip, parsnip, parsley sprigs, thyme, bay leaves and peppercorns. Cover with water.
2. Bring to a boil over a high heat and remove any scum and fat that rises to the surface. Reduce heat to low. Cover and simmer for 2-3 hours, skimming surface. Add extra water, if necessary, to ensure bones are always covered. Season to taste.
3. Strain the stock through a fine sieve and cool. If time permits, chill overnight and then remove any fat solids from the surface. Reheat as required and serve hot, sprinkled with the extra parsley.

chicken, onions, carrots, celery, parsley sprigs, thyme, bay leaves, black peppercorns

Taken from recipes-plus.com/api/v2.0/recipes/29591 (may not work)