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Chicken Stock
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| 2 whole chicken's bones | |
| 4 | carrots |
| 2 celery stocks | |
| 2 | onions |
| 5 sprigs | parsley |
| 4 sprigs | thyme |
| 2 Tbsp | whole pepper corns |
| 1 Tbsp. | extra-virgin olive oil |
Water to cover
Sauté vegetables with the oil until golden brown.
Add all the ingredients into a big pot cover with water and boil.
Simmer for 3-4 hours until rich in flavor
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