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1 Put The Chicken, Diced Russet Potatoes, Chopped Onion And Garlic In A Large (At Least 8 Quart) Stock Pot And Add 1 1/2 Quarts Of Water And The Quart Of Chicken Stock. Bring To A Boil Over High Heat And Then Reduce The Heat To A Vigorous Simmer. Add The Cumin, Bay Leaves And Salt To Taste. Simmer This Until The Meat Wants To Fall Of The Bones Of The Chicken
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