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I used to throw a chicken and some veggies in a pot and just boil the heck out of it. Then I combined a recipe from Jayne Cohen (The Gefilte Variations) with some ideas of my own and I'll never go back. This looks complicated, but it's not, and it's absolutely the best, most flavorful chicken soup/stock I have ever tasted. The secret is first roasting the meat and veggies, and not letting the stock come to a boil, but simmering it over the lower possible heat. This keeps the stock from getting cloudy.
Units: US | Metric
Serving Size: 1 (175 g)
Servings Per Recipe: 10