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    Chicken Stock


    Source of Recipe


    Unknown

    List of Ingredients




    Low-Fat Chicken Stock


    10 cups water
    2 1/2 pounds chicken wings
    1 carrot, coarsely chopped
    1 celery rib, coarsely chopped
    1 large onion, coarsely chopped
    1 teaspoon salt
    5 parsley sprigs
    1 bay leaf (not California)
    1/4 teaspoon dried thyme
    6 black peppercorns

    Recipe




    Bring water to a boil with chicken wings in a 5- to 6-quart tall
    narrow stockpot and skim froth.
    Add remaining ingredients.
    Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours.

    Pour stock though a fine sieve set over a bowl and discard solids.

    Cool, uncovered, then chill, covered, until fat has solidified, at
    least overnight and up to 3 days.
    Scrape off all fat.

 

 

 


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