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“You need this for LOTS of Italian dishes. You can make it ahead of time and freeze it.”
2hrs 15mins
2 quarts

Ingredients Nutrition


  1. Place all the ingredients in a large stockpot and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 2 hours. Skim any foam that rises to the top every 30 minute.
  2. Remove the chicken and set aside to use in another recipe. Strain the stock through a fine sieve lined with cheesecloth. Place in the refrigerator until the next day. All the fat will rise to the top, harden, and become solid white. Skim it off and discard.
  3. The stock will keep up to 4 days refrigerated and for 1 month if frozen.

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