Recipe #66: Chicken Stock

So the math in this one defies me. It says it makes 4 cups, then has 12 cups of water in the ingredients and then it says add 10 cups of water in the directions. Good luck with that.

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4 cups

2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper

Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.

Cut up the meat and place in a Dutch oven with the onion and carrots.

Add 10 cups of water.

Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.