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Place the bones of the leftover roast chicken in a
large pan or stockpot with any vegetables you
have, such as onions, carrots and celery, and
cover with cold water. Bring to a simmer and cook
gently for 2-6 hours depending what time allows,
but as a general rule the longer it can simmer,
the better the flavour will be. Strain and either
store for 3-4 days in the fridge or freeze and use
from frozen when needed
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