INGREDIENTS
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1 roasted chicken carcass
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4 medium carrots, peeled, cut in 2-inch pieces
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2 ribs celery, cut in 2-inch pieces
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2 cloves garlic, crushed
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1 medium onion, quartered
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1 dried bay leaf
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1 teaspoon black peppercorns
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1 sprig each fresh thyme, rosemary, basil and parsley
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8 cups water