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The Perfect Chicken Stock
By Serves 10

*Chef tip. Freeze some of the stock in ice trays so you can have small amounts of stock for the recipes that only require 1-2 tablespoons. Freeze the remaining stock in various size containers so you will always have the right quantities on hand.

Prep Time: 2om
Cook Time: 8h

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  1. 4 pounds chicken bones, with most of the meat removed
  2. 1 large onion, quartered
  3. 4 carrots, peeled and cut in 1/2
  4. 4 ribs celery, cut in 1/2
  5. 12 sprigs fresh thyme
  6. 12 sprigs fresh rosemary
  7. 2 bay leaves
  8. 8 to 10 peppercorns
  9. 3 whole cloves garlic, peeled
  10. 3 gallons cold water

You may also need:

A Pot, Freezer, Refrigerator, Spoon


Place chicken, vegetables, and herbs and spices in 12-quart stockpot and pour over water. Cook on high heat until it begins to boil then turn heat down to a simmer. Skim the scum from the stock with a spoon as it cooks. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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