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Reply to "Can you please share how you make chicken stock?"
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[quote=Anonymous]I fill a freezer bag with any and all veggie scraps, except beets (turns the broth red) and maybe one or two other things. When that’s full I either roast a chicken or make other bone in chicken, or I get a rotisserie from Whole Foods (I’ve tried all rotisserie chickens and I only use Whole Foods for stock. Then throw in some garlic, bay leaf, and whole peppercorns. Simmer all day, then strain. Scrape off the fat layer the next day if you don’t use it immediately. You can save the bones and meat scraps for any type of meat, we just don’t cook red meat usually so it’s not around.[/quote]
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