Onion Carrots Garlic Bay Leaves Chicken Thighs Secret Salt & Spice Mix Water
Place chicken thighs in the botton of a 6 quart stock pot. Chop onion, garlic, carrots and place on top. Toss in 3 bay leaves. Sprinkle Tuscan Sea Salt. Fill with enough water to cover vegetables. Bring to a boil for 45 minutes or until chicken is thoroughly cooked through to the bone. Cook on med. low heat for 45 minutes, until chicken begins to pull away from bone. Skim off gray foam from the top. Serve and remove skin. Enjoy for up to 12 servings with chicken, more broth available.