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Chicken Stock

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READY IN:
4hrs 10mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat all ingredients in a large stockpot to boiling.
  2. Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
  3. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
  4. Cool stock to room temperature; refrigerate, covered, until cold.
  5. Remove and discard fat from surface.
  6. Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.

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