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Salads - Soups - Sidedishes
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None
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Servings |
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10 - 12
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Ingredients |
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3 carrots, coarsely chopped
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3 celery ribs, coarsely chopped
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2 onions, coarsely chopped
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1 whole chicken (about 3 1/2 lbs)
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1 head garlic, halved crosswise
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3 1/2 quart cold water
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25 cilantro stems
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2 Turkish Bay leaves
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Instructions |
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Bring all stock ingredients to a boil with 2 tsp salt & 1/2 tsp pepper in an 8 - 10 quart heavy pot, then skim foam.
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Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hrs.
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Tranfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids.
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Originally Submitted
8/5/2010
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You can add this Chicken Stock recipe to your own private DesktopCookbook.
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