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Reply to "Can you please share how you make chicken stock?"
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[quote=Anonymous]Buy a big pack of chicken legs (like 12 legs, probably?). Roast the legs for like half an hour at 400, remove the bulk of the meat and set aside to freeze for soup later, leaving some meat on the bone to flavor the stock. I also buy a pound or so of chicken feet. I don't typically roast those, just throw them into the stock. It's the feet that add the most collagen and give the stock a great mouthfeel. Add a few onions, carrots, celery, couple tablespoons of peppercorns, bay leaf and whatever herbs i have on hand. Fill up the pot. Bring to a hard boil to skim stuff off and then down to a simmer for 6-8 hours. [/quote]
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