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CHICKEN STOCK

May 4, 2011

Carcase (bones) of one chicken

stalk of celery

1 medium onion

1 chopped carrot

salt

pepper

METHOD

1.  Put the carcase of the chicken in a large pot and cover with cold water.  Add vegetables and salt and pepper.

2.  Bring to the boil and then reduce heat to a simmer (only a few bubbles on top).  Simmer covered for an hour.  Skim off the froth that comes to the top of the stock.

3.  Strain the stock and discard bones and vegetables.

You can simmer it for up to four hours but that seems a bit excessive to me.   If you want to concentrate the stock more, simmer uncovered for another hour.

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