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  • Chicken bones (I usually use the bones from a rotisserie chicken after I have taken all the meat off . I save the skin though and add that too, because it adds more flavor.)
  • Carrot*
  • Celery*
  • Onion*
  • 2 tsp salt
  • ¼ tsp Pepper (or 10 to 12 pepper corns)
  • Herbs and bay leaves (optional)
  • Water
  • note: You can use a whole onion quartered, 2 stalks of celery, and 1 to 2 carrots or if you plan ahead you can save the ends and scraps from those things in a freezer bag and use those when you have enough saved up.)
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