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Brown or White Chicken Stock

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“From Julia Child's 'Mastering The Art of French Cooking.'”
1hr 35mins
1 cup

Ingredients Nutrition


  1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces.
  2. Brown them over med-hi heat in oil.
  3. Drain the oil.
  4. Add broth, herbs, and enough water to cover by 1/2 inch.
  5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed.
  6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock.
  7. Now it is ready for use!
  8. White Stock: Do everything as instructed above, except do not brown the bits in oil.

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