- 1 whole PCC deli-roasted chicken
- 1 large leek, trimmed and divided
- 1 bunch celery, trimmed and divided
- 1 bunch parsley, stems removed and reserved
- 1 parsnip, chopped
- 3 large carrots, chopped
Pour any juices from the chicken container into a 3-quart pot. While the chicken is still warm (making it easier to work with), remove skin and fat and place in the pot. Remove meat from the legs, thighs, wings, back and breasts and reserve for another use. Place all the bones in the pot.
Place the rinsed leek, celery and parsley stem trimmings in the pot; save the leeks, celery stalks and parsley leaves for another use (such as Chicken Vegetable Dumpling Soup.). Add the chopped parsnip and carrots.
Add enough water to the pot to completely cover the bones and vegetables. Bring to a boil and simmer for 30 minutes. Turn off the heat and let stand for 15 minutes. Pour through a colander or strainer and discard the solids. Transfer the broth to containers and refrigerate up to 5 days or freeze up to 6 months.
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