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Brown the chicken legs and cut them into pieces. Put everything on the fire in two liters (about two quarts) of water. Add salt and bring to a boil, skimming the surface from time to time. Simmer for seven or eight hours until half the liquid has boiled off. Pour the broth into a bowl and, when it has cooled, skim off the fat which will have congealed on the surface. If the broth has not thicke