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Chicken Stock
6 cups
- Difficulty
Medium
Published 1966
Ingredients
6 pounds 2½ 1 small
Method
Wash the chicken pieces and place them in a saucepan with the water. Add the onion, celery leaves, parsley, bay leaf, allspice, salt and pepper. Simmer, covered, for two and one-half hours.
Lift chicken and bones from the stock and strain liquid through a fine sieve. The stock may be further reduced if a concentrated flavor is desired. Cool the stock
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