Chicken Caldo

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  • 1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig, tied up together in a 4-inch square of cheesecloth)
  • 2 celery stalks
  • 3 carrots
  • 4 whole garlic cloves
  • 2 large onions
  • 2 quarts water
  • 2 whole chicken carcasses


Place the chicken in a pot and cover the water. Add the onions, garlic, carrots , celery, and bouquet garni, and salt and pepper. Bring to a boil over high heat. Skim off any scum that comes to the surface. Reduce heat and simmer for four hours. Strain stock through a strainer. Degrease with a ladle (the fat, after it comes to surface). Serve and enjoy.

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