Yield: 16, 6-oz. servings Broth: 1 gal. water (64 oz.) 1 qt. white wine (16 oz.) 2 lbs. chicken bones 1 lb. Spanish onions, chopped1/2 lb. carrots, chopped1/2 lb. celery, chopped 4 oz. whole black peppercorns 1 head garlic, split 1 bunch cilantro1/2 bunch parsley 4 whole jalapenos 2 whole bay leaves Soup: Salt & freshly ground black pepper to taste 4 Roma tomatoes, blanched, peeled 2 onions, diced small 2 carrots, diced small 2 celery stalks, diced small 4 boneless skinless chicken ...

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