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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pulled Chicken and Broth

A staple in any kitchen and called for in countless recipes, RSJ's chicken broth adds bold flavors to any meal.


2 quart Water
2 quarts Chicken broth
1 Carrot, peeled and cut into large pieces
1 Onion, peeled and cut into large pieces
1 Celery stalk, peeled and cut into large pieces
1 Bay leaf
1 Tbsp Salt
5 pound Chicken


Place ingredients in a large stockpot and simmer two hours. Remove the chicken and Pick the meat. Cut meat into bite size pieces and set aside.

Strain the chicken broth and return to a large sauce pot.

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