Total Calories: 700
In a 5-quart Dutch oven, place chicken and water. Over high heat, bring to a boil. Skim off residue that rises to the surface. Add celery, onions, carrots, parsley, salt and pepper. Return to a boil reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender. Uncover and cool in broth at room temperature, about 1 hour.
When cool enough to handle, remove chicken from bones and cut meat into 1 1/2- to 2-inch pieces. Cover and refrigerate up to 2 days.
Strain broth and discard vegetables. Refrigerate broth up to 2 days. Remove excess fat before using.
Note: For faster cooling, chicken pieces can be removed from broth but meat might be less moist.
Freezer Storage: Cooked meat can be frozen up to 2 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator. Broth can be frozen up to 6 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator.
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