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1 (3 1/2- to 4 1/2-pound) whole chicken, cut into 8 pieces 2 celery ribs, cut into 2-inch lengths 2 carrots, quartered 2 medium onions, left unpeeled, trimmed, and halved 6 fresh parsley stems (without leaves) 1 Turkish or 1/2 California bay leaf 8 whole black peppercorns 4 quart cold [...]
Read the recipe at epicurious.com
