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Chicken Stock
Ingredients:

2 pounds chicken
1 onion, sliced
2 stalks celery, cut
2 carrots, cut
1 Bayleaf and a dash of pepper

Directions:
In a pot boil the chicken pieces in about 2 quarts of water, lower to a simmer for about 2 hours.

Remove chicken from pot, let liquid cool, strain. Refrigerate and use as desired.

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