INGREDIENTS
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5 pounds chicken bones (backs, wings, feet)
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2 gallons water
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2 bay leaves
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1 tablespoon Stonemill Peppercorn Grinder, peppercorns
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2 cups parsley
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1 1/2 cups chopped carrots
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1 1/2 cups chopped celery
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3 cups peeled and chopped yellow onion
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Ground Stonemill Sea Salt Grinder, to taste