Yield
Makes about 8 cups chicken and 8 cups broth

How to Make It

Bring all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers.

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