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5 pounds chicken bones, rinsed well under cold water 3 celery stalks, quartered 2 medium carrots, quartered (2 1/2 cups) 1 large onion, coarsely chopped (2 1/2 cups) 1 large parsnip, peeled and coarsely chopped (1 1/2 cups) 1/4 cup fresh Italian parsley sprigs 1 teaspoon fresh thyme le [...]
Read the recipe at epicurious.com
