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  Recipe Home » Sauces » Basic Chicken Stock-Martha Stewart Living
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  Basic Chicken Stock-Martha Stewart Living
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
1 3-to-3 1/4-lb chicken with giblets, skin removed, quartered
2 lb Chicken wings
4 medium Carrots, trimmed, scrubbed, and quartered
1 medium Parsnip, trimmed, scrubbed, and quartered
1 large Spanish onion, peeled and quartered
2 Inner stalks celery with leaves, cut into large chunks
1 Leek, cleaned well, bottom trimmed, and quartered
12 Parsley stems, tied together with kitchen string
2 Plum tomatoes, quartered
8 Peppercorns
1 tsp Salt, or to taste
2 1/2 qt Water, or as needed
Instructions:
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.

2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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