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Ingredients
  • 1 Whole 4 to 5 Lb Chicken legs and thighs
  • 4 Stalks Celery, cut bite-sized, including leafy tops
  • 1 Large Whole Yellow Onion, not peeled, cut in quarters
  • ½ Large Whole Yellow Onion, peeled, chopped into ½″ pieces
  • 4 Large Whole Carrots, peeled and sliced into disks or strips
  • 3 Cloves Garlic, smashed and not peeled
  • 1 Parsnip, cut into chunks and not peeled
  • 1 Bunch Parsley, stems removed, chopped medium-fine
  • 2 Bay Leaves
  • Kosher Salt and Fresh Ground Pepper
Steps
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