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Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water. Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender.
2
Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot. Skim to completely remove fat.
Prep time 
