Chicken stock - great chefs
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Chicken stock - great chefs
  Chicken    Stock    Basics  
Last updated 6/12/2012 1:14:02 AM. Recipe ID 42745. Report a problem with this recipe.
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      Title: Chicken stock - great chefs
 Categories: Basics, Stocks, Masterchefs, Norleans, L16
      Yield: 2 Quarts
 
      2 lb Chicken, backs, necks, and
           -- gizzards
      3    Celery, stalks, roughly
           -- chopped
      2 md Carrots, chopped
      2 md Onions, chopped
      4    Parsley, sprigs
      1 ts Salt
 
       Put the chicken pieces, celery, carrots, onions, parsley and
  salt into a pot and cover with water. Bring to a boil, reduce heat
  and simmer for 2 hours or more.
  
       Skim fat and strain.  Stock will keep well in a refrigerator for
  up to five days.  Frozen, it can be stored for two or three months.
  




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Recipe ID 42745 (Apr 03, 2005)

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