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Reply to "Let's Talk Homade Stock"
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[quote=Anonymous]I like to parboil the chicken to reduce skimming - I throw the chicken in boiling water and boil for about 10 minutes. Then I drain the pot and rinse the chicken, and I start over with a gentle simmer in fresh water with water ever herbs/ ingredients I have saved in the freezer. I find this results in a very clear broth. I usually use family sized trays of leg quarters because these are the cheapest chicken parts I can usually find and because I want the gelatin from the big bones. Sometimes, instead of parboiling, I will put the chick in the oven and roast at high heat for about 20 minutes to darken up the skin, while the inside is still raw. To the OP, I don't find that the older chickens produce better broth. I do find that more naturally raised chickens taste more like "chicken". [/quote]
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