Chicken Stock

Place the chicken bones and skin in a large stockpot.

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Add the quartered onion, carrot segments, celery rib, and fresh parsley to the pot.

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Fill the pot with enough water to cover the ingredients by 2 inches.

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Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids.

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Full recipe & nutritional info on bakedbree.com

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