Chicken Stock

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Ingredients

5-6 lbs meaty chicken parts (not just the necks and backs—dark meat works best, or a whole chicken)

3-4 quarts of water (to cover)

1 carrot, peeled, cut into 4 pieces

1 rib of celery, cut into 4 pieces

1 large yellow onion, peeled, cut into 4 pieces

1/2 bay leaf

2 sprigs parsley

1 tsp kosher salt

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