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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. chicken (backs and necks)
- 1 yellow onions (large or 2 medium, quartered through the stem end)
- 1 carrot (large, peeled and cut into 1-inch lengths)
- 1 celery stalk (large, with leaves, cut into 1-inch lengths)
- 1 garlic clove (peeled)
- 4 parsley sprigs (fresh flat-leaf)
- 1 bay leaf
- 10 whole peppercorns
- 1 sweet onion (large, such as Vidalia or Walla Walla)
- 1 lb. carrots
- 2 garlic cloves
- 2 inches fresh ginger (piece)
- 1 orange
- 2 Tbsp. unsalted butter
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- fresh chives (Several blades of)
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