INGREDIENTS
•
Water
•
Remaining bones/carcass from a roasted chicken
•
3 stalks of celery, chopped into thirds
•
3 carrots, chopping into thirds
•
½ large sweet yellow onion, quartered
•
6-7 small garlic cloves
•
Handful of Italian parsley
•
Course sea salt and fresh pepper corns, to taste
•
1 tsp chicken base or bouillon
•
2 bay leaves