Open Recipe: chicken stock

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Yield: 1.00 Gallon

Recipe Description

Every time I have chicken bones I put them in the freezer. When I have enough for stock I make the stock, use it as needed and freeze what is not.

Ingredients

Method & Notes

1. Chop the vegetables rough
2. Add all ingredients into a stock pot
3. Bring to a simmer, skimming the fat and skum that comes to the surface
4. Add a pinch of kosher salt and simmer on low heat for 45 minutes
5. Strain and use

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