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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGinnis Estate in Quinlan, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Place chicken in Dutch oven with water to cover.
  2. Add parsley, celery, carrot, onion, salt and pepper then cover and bring to boiling.
  3. Reduce heat then cook over low heat until tender.
  4. Remove meat from bones and it's ready for use in salads or casseroles.

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