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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