Chicken bones 1 kg
Carrots 2
Onion 1
Leek 1
Parsley 2 sprigs
Salt 1 tsp
Black pepper 8 – 10
Method
In a large pan add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.
Chicken Stock (Yakhni) by Zarnak Sidhwa
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