Ingredients
  • 4 to 8 pounds (1.8 to 3.6kg) chicken parts, such as wings, bones, breasts, and legs (see note)
  • 4 quarts (3.8L) water
  • 2 large yellow onions, diced
  • 4 large carrots, diced
  • 4 large celery ribs, diced
  • 8 crushed medium cloves garlic
  • 2 large sprigs parsley (see note)
  • 2 packets unflavored gelatin, dissolved in 1/2 cup (120ml) cold water (optional; see note)
Steps

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