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Print this Recipe    Chicken Stock

Chicken Stock

1-2 lbs chicken necks & backs
2 tsp. salt
2 stalks celery with tops, chunked
2 whole peppercorns
1 sm. onion, cut into eighths

Place all ingredients in crock pot. Add water to cover. Cover and
cook on low setting 10 to 18 hours. Strain through dampened
cheesecloth before using. Makes 8 cups strained stock (about 3 1/2
quarts).

To clarify stock: remove bones and vegetables from crock pot. Turn
to high setting for 15 minutes. Stir in 2 egg whites and broken
egg shells. Allow to heat 15 minutes to 1 hour. Strain through
dampened cheese cloth.

To defat stock: place in large bowl and refrigerate overnight.
Fat will salidify on top of stock and will be easy to remove.

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