INGREDIENTS
900 gs
lilydale chicken thigh
1 large
brown onion
1 large
carrot
1
celery stick
2 larges
garlic cloves
2 tbsp
continental parsley stems
6 sprigs
thyme
8 cups
water
1/2 tsp
peppercorns
1 serving
sea salt flakes
1/4 cup
continental parsley