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Eating Well's Rich Chicken Stock

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“From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.”
READY IN:
6hrs 15mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 3 lbs chicken bones, cut into 3 inch pieces
  • 12 lb veal bone, cut into 3 inch pieces
  • 1 medium onion, peeled and quartered
  • 1 stalk celery, cut into 2 inch lengths
  • 1 carrot, cut into 2 inch lengths

Directions

  1. Trim chicken bones of any skin or fat.
  2. Place all ingredients into a large stockpot along with 8 cups cold water.
  3. Bring to a boil, then reduce heat and simmer, partially covered for 6 hours. Add water as needed during cooking to keep bones covered.
  4. Strain stock though a fine sieve. Discard solids.
  5. Chill stock, then remove hardened fat and discard.
  6. Keeps in the refrigerator for 2 days, freezes for up to six months.

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