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Chicken Stock Recipe

Ingredients

How to make it

  • Place chicken parts in a 1-gallon pot with vinegar, vegetables and herbs. Add about 3 quarts filtered cold water. Bring to a simmer and skim off any scum that rises to the surface. Cover and simmer several hours, skimming occasionally. Let cool and strain into a bowl or pitcher, reserving the giblets. Refrigerate and remove congealed fat (which can be added to fat rendered to make schmaltz).

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The Cook

jakartainflames Jakarta, Indonesia

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