Mayo Clinic | Koc University Hospital

Ingredients

• 3 pounds bones from cooked chicken, trimmed of fat
• 3 carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 1 large yellow onion, cut into chunks (about 2 cups)
• 1/4 teaspoon peppercorns
• 5 fresh flat-leaf (Italian) parsley sprigs
• 4 quarts cold water