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Reply to "Can you please share how you make chicken stock?"
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[quote=Anonymous]I don't buy the rotisserie. I roast the chicken using Thomas Keller's recipe - so simple. That lets you control the flavor of the stock too. I start the stock with the neck, add the ends of the vegetables I used for the roast chicken and veggies. I make sure there is celery, carrot, onion and lots of fresh herbs in the pot, more herbs and garlic are inside the chicken, plus salt and pepper, so they will go in the pot when I add the bones. Like you, I serve the roast chicken, then I strip the rest of the meat and reserve it for the next day's recipe. Once stripped, I add the bones to the stock. Sometimes I add a few tablespoons of apple cider vinegar to break down the collagen in the bone broth. I simmer it for as long as I can, sometimes more the second day. I pour it through a strainer into jars and use it throughout the week for rice, quinoa, risotto, soup, etc.[/quote]
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