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“This is a simple recipe for making one's own chicken stock from Christopher Trotter's "Scottish Cookery".”
READY IN:
3hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly wash carcasses in cold running water.
  2. Place the carcasses in a large saucepan, cover with water and bring to the boil.
  3. (Remove scum as it rises).
  4. When the stock boils, reduce heat.
  5. Add vegetables and herbs.
  6. Simmer for 2-3 hours.
  7. Allow to cool.
  8. Strain.

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