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Cook3 h 15 m
Ready In3 h 30 m
Original recipe yields 8 servings
This recipe makes a nice chicken stock, but it might be more flavorful with a few more vegetables in it, especially celery and onions. One or two basic herbs, such as bay leaf or marjoram, might also add flavor.
I used the remains of a roasted chicken, which was highly seasoned. Worked out well!
I gave this only 4 stars because without seasonings this would be too bland. I added fresh ground pepper, garlic salt, basil, & pinch of salt. It was still a bit lacking but a great start.