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Ingredients
  • 1 chicken carcass (from a cooked 2- to 3-pound chicken), or 1 pound bones
  • 1 onion, halved or quartered, optional
  • 1 rib celery, roughly chopped, optional
  • 1 carrot, peeled and roughly chopped, optional
  • 1 bay leaf
  • 1 to 2 quarts water, enough to cover
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