Brown Chicken Stock Recipe – Sunset Magazine

Ingredients

• 5 pounds uncooked chicken or turkey pieces and/or bones (skin and fat discarded; see notes), or a mixture of bones from roasted poultry and uncooked meat scraps
• 1 onion (8 oz.), peeled and coarsely chopped (see notes)
• 1 carrot (4 oz.), rinsed and cut into chunks
• 2 stalks celery (4 oz.), leafy tops left on, rinsed and cut into chunks
• 1/2 cup parsley sprigs, rinsed
• 5 peppercorns (optional)
• 1 dried bay leaf
• 1 sprig fresh thyme, rinsed, or 1/4 teaspoon dried thyme