8
lbs. Chicken
Bones
6 Qt. Cold Water 1
lb.
Mirepoix
1 Sachet d'Épieces Salt
Rinse the bones and place them into a stock pot with the water and salt
and bring them to boil slowly. Skim the surface. Simmer for 5 hours.
Add the mirepoix and the sachet and simmer for 1-2 more hours. Strain
and cool. Save the bones and vegetables for a remouillage.
