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Salads - Soups - Sidedishes
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None
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Preptime |
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2 hours 10 minutes
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Ingredients |
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2 1/2 pounds bony chicken pieces
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4 celery ribs with leaves, cut into chunks
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3 medium carrots, cut into chunks
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2 medium onions, quartered
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2 bay leaves
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1/2 tsp dried rosemary, crushed
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1/2 tsp dried thyme
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9 whole peppercorns
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2 quarts cold water
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Instructions |
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Place all ingredients in a large pot or dutch oven. Slowly bring to a boil. Skim foam. Cover and simmer for 2 hours.
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Set chicken aside. Cool enough to handle. Remove meat from bones. Discard bones and save meat for another use.
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Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
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Originally Submitted
3/8/2012
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0 Out of 5 from
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You can add this Chicken Broth recipe to your own private DesktopCookbook.
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