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This is a very good reciepe to use as a base for many other soups and dishes. Lots of flavor especialy if you use an old stewing hen.

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Carl Evans March 12, 2002

Great basic recipe I have used for years. I always add 3 whole cloves and no salt (you'll add your own when you use it), and after straining it and letting it cool a bit, let it sit in the fridge overnight to solidify the fat to lift off the next day. After our Christmas dinner is over, I throw the turkey carcass into the stock pot with water and throw it outside on the deck (we're in Canada, it's cold at Christmas!) to freeze and bring it in sometime the next few days to make the broth. I throw the vegies in and toss it on the stove, with a bit more water, frozen and all, and let it simmer. I used to freeze it in peanut butter containers (the plastic ones) but freezer bags work much better, you can lay them flat on a cookie sheet to freeze and they take up no room at all in the freezer that way.

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Randingo August 14, 2010

Makes a great stock. I added a bit more salt, some whole black peppercorns, and half a red bell pepper that needed used.

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Brookelynne26 October 29, 2009

This makes the best chicken stock I've ever had. Thanks for the recipe.

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Queen Dana January 15, 2009

excellent recipe, highly reccomended.

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Vontrottzu May 12, 2005

This is an excellant stock recipe as is. I used chicken bones and random pieces I had saved in the freezer for stock. I also added more garlic as we like our soup base to be a little garlicy.

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riffraff March 15, 2005
Chicken Stock