chicken stock
(1 rating)
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Pinched from Bon Appetit magazine. Simmer, don't boil. Simmer uncovered so it can reduce and concentrate the flavor.
(1 rating)
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For chicken stock
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4 lbchicken wings
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1 mdonion, unpeeled, cut into 1" pieces
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2 lgcarrots, peeled, cut into 1" pieces
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2celery stalks, cut into 1" pieces
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6 sprigflat leaf parsley
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1 tspwhole black peppercorns
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3 qtcold water
How To Make chicken stock
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1Combine all ingredients and 3 quarts cold water in a large stock pot.
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2Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until the stock is reduced by one-third, 2 1/2 - 3 hours.
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3Strain stock through a fine mesh sieve into a large bowl; discard solids.
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4Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 6 months.
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