Rich Chicken Stock Recipe

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Bobby Flay on Food Network


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3 tablespoons olive oil

Small bunch flat-leaf parsley, stems only

2 large carrots, coarsely chopped

Salt and freshly ground black pepper

3 large Spanish onions, quartered (skin left on)

2 bay leaves

6 sprigs fresh thyme

4 pounds chicken bones, chopped

1/4 cup whole peppercorns

1/2 head celery, coarsely chopped

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