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Chiken Broth

Ingredients

  • 12 cups water
  • 4 pounds whole chicken
  • 1 large onion, quartered (leave peel on)
  • 3 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 cup parsley roughly chopped
  • salt
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Directions

  1. Combine all ingredients in a large stockpot over high heat. Bring to a boil and reduce to simmer. Cover and simmer for 8 hours, skimming off foam.
  2. Strain through a cheese-cloth lined, fine mesh strainer (discard solids) and store up to 4 days in refrigerator or up to 2 months in freezer.

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