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LOCATION: Recipes >> Soups >> I don't know about beef stock, but here's a good, easy chicken stock

Print this Recipe    I don't know about beef stock, but here's a good, easy chicken stock

recipe. (As a warning, different people like different kinds of
stock. Some chicken stock is nothing other than water in which a
chicken was boiled. Mine is a very rich stock, which uses a lot of
other flavoring ingredients other than just chicken.)

1> Get a *cheap* chicken. The fattier this chicken is, the better the
stock is going to taste.

2> Put it into a pot, and get it completely covered with water.

3> Throw into the pot:
- 1 onion, chopped in half
- a clove or two of crushed (but *not* chopped) garlic
- a stalk or two of celery cut into 3 inch lengths
- a carrot or two, cut as the celery
- 5-10 whole black peppercorns
- a turnip, cut into large cubes. (Daikon radish works *very* well
instead of turnip.)

4> Add more water, if it looks like it needs it.

5> Put it on medium heat, and let it boil for 1 hour or so.

6> Pour through a colander to remove all of the solids.

7> Put it back on the heat, and get it to a *low* boil. Leave it
there until it reduces by roughly 1/2.

Now you've got chicken stock. The easiest way to store it is to pour
it into ice cube trays, and put the finished cubes into freezer bags. Defrost
a couple of cubes whenever you need stock.


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