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Reply to "need help making inexpensive chicken stock "
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[quote=Anonymous]I make the most amazing Chicken Stock. I go to a local farm and by the stewing hens. They are birds that are a few years old, who no longer can produce eggs. The meat is quite dark, tough, and gamey and inedible. They are also fatty. I simmer the entire chicken with onion, bay leaf, garlic clove, and pepper corns. I normally simmer overnight. After it is done I remove the large chunks. I then let the stock cool for a few hours and pull the fat off the top. I then run my stock through a cheese cloth twice. The old lady stewing hens make for the most amazing strong flavored chicken stock. If freeze it all in 2 cup increments in mason jars in the freezer. I use it up very quickly so I often like to do 4 chickens over 4 days to stock pile it all up.[/quote]
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