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Jessica Kelly
Cook
2h

Jessica Kelly
Cook
2h
Ingredients
Method
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Step 1
Place the chicken bones and skin in a large stockpot. Add the onion, carrots, celery, bay leaves, and fresh herbs, if using. Add 10–12 cups of water, or enough to cover the bones and vegetables. Add the salt, if desired.
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For
12
M
I
1
Bones and skin, from rotisserie chicken
1
Onion, quartered
2
Carrots, roughly chopped
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