Chicken StockFresh and economical |
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Ingredients: |
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4 pounds of chicken bones 1 onion, cut in 1/4s 1 carrot, cut in chunks 2 celery stalks, cut in chunks 2 quarts of water |
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Rinse chicken bones to remove impurities.
Add bones to cold water and start to bring water to boil.
Add mirepoix.
Bring water to boil, depouillage.
Reduce mixture to a simmer and cook for 3-4 hours.