Elephants' Chicken Stock | Oregonian Recipes

Ingredients

• 3 medium carrots
• 1 yellow onion, peeled
• 1/2 bunch fresh celery
• 3 cloves garlic, peeled
• 1 tablespoon vegetable oil
• 1 whole 3-pound chicken
• 4 quarts cold water
• 2 chicken bouillon cubes
• 1/2 bunch Italian (flat-leaf) parsley
• 1/2 tablespoon dried thyme leaves