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  • 1 chicken carcass

  • 1 large Onion chopped

  • 3 carrots washed and chopped

  • 3 ribs of Celery washed and chopped

  • 2 Bay leaves


  • 1.

    Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.

  • 2.

    Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.

  • 3.

    Strain and refrigerate broth for up to one week, or freeze.

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