Eating Well's Rich Chicken Stock
- Ready In:
- 6hrs 15mins
- Ingredients:
- 5
- Yields:
-
8 cups
- Serves:
- 8
ingredients
directions
- Trim chicken bones of any skin or fat.
- Place all ingredients into a large stockpot along with 8 cups cold water.
- Bring to a boil, then reduce heat and simmer, partially covered for 6 hours. Add water as needed during cooking to keep bones covered.
- Strain stock though a fine sieve. Discard solids.
- Chill stock, then remove hardened fat and discard.
- Keeps in the refrigerator for 2 days, freezes for up to six months.
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RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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