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Vietnamese Chicken Stock

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“A really useful recipe from an old issue of Cooking Light.”
READY IN:
3hrs 20mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
  2. Strain broth through a cheesecloth lined colander into a bowl and discard the solids.

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