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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. chicken carcass (backs, and necks)
- 2 Tbsp. vegetable oil
- 2 Spanish onions (medium, peeled, 1 cut into quarters and 1 cut crosswise in half, reserve half for another use)
- 1 large carrot (peeled and cut into 4 pieces)
- kosher salt
- 1 leek
- 3 oz. roots
- 3 bay leaves
- 12 black peppercorns
- 1 thyme sprig
- 1 parsley sprig (flat-leaf)
- 1 head garlic (cut horizontally in half, reserve half for another use)
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