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Chicken necks, backs and wings - 2 1/2 kg
Onion - 1/2 cup (coarsely chopped onion)
Carrots - 2 (peeled but left whole)
Celery stalks - 5 (cut into 2" lengths)
Parsley - 1 tbsp 
Salt - 1 tsp
Pepper - 1/2 tsp
Cold water to cover


  • Place all the ingredients in a large soup kettle with a tight fitting cover.
  • Bring to a rolling boil and skim off any froth that may gather on top. Turn the heat back to simmer, cover and cook for 2 hours.
  • Strain the broth and cool to room temperature, then place in the refrigerator to chill. Skim off any fat that has solidified on the surface of the soup after refrigerating, and save for frying.
  • This basic soup broth can be made into chicken rice, chicken noodle or chicken dumpling just by heating and adding the garnish you wish. It freezes wonderfully for future use.

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