Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 carrots -- cut in 1/2" pieces
4 celery stalks -- 1/2" pieces
1 large onion -- chop fine
3 pounds chicken backs and wings
4 chicken bouillon cubes
3/4 teaspoon pepper
3 quarts hot water
Preparation:
Coombine all ingredients in removable liner and stir thoroughly. Place liner in base. Cover and cook on low 7 to 8 hours; high 3 to 4 hours. Remove chicken pieces from soup, discard bones and return meat to soup.
