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Chicken Stock

Recipe Ingredients

Method

  1. Place chicken in large kettle. Add water; cover. Cook over low heat until boiling point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and gently simmer for about 3 hours.
  2. Strain. Chill.
  3. If any fat accumulates over chilled liquid, remove while soup stock is cold.

Makes 1 1/2 to 2 quarts stock. Use the chicken in your favorite dish.


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