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    Chicken Stock

    I use stock in just about everything. If it calls for water, I usually use stock. Rice made with this is great too.

    In all of my recipes that call for chicken stock I'm using this stuff. I always make a really big batch and then freeze it in small containers. This is a good use for old veggies too. Since you aren't going to eat them. You just want the juice and flavor.

    • 1 gallon water
    • 2 Lbs chicken legs
    • 1/2 bunch celery
    • 2 medium onions
    • 3 large carrots
    • 3 cloves garlic
    • 10 whole peppercorns
    • 2 whole cloves
    • 2 cups white wine
    • 1 Tbsp ex. virgin olive oil
    • 1 tsp lemon juice
    • 1 bay leaf
    • 1/2 cup fresh chopped herbs
    • another 1/2 cup herbs.

    1. Make sure you have a big enough pot. If you pour in the water and it's more than half full, you don't have a big enough pot. Take some of the water out and reduce the ingredients. Or not. Whatever. Turn the heat to high and put the water on.
    2. Dump in the chicken. You can really use any sort of chicken you want. Wings work just as well and they're cheaper, but then you don't get to pig out on as much yummy meat after you're done.
    3. Chop the veggies but don't worry to much about making it pretty as they're all going to get thrown out anyway. People always ask why I don't eat them, and isn't it wasteful, and whatever..... Hey, it's $1.50 worth or vegetables. If you want to eat them then go for it. Add the chopped veggies and all the other ingredients except for the last 1/2 cup of herbs.
    4. As soon as it starts simmering, turn down the heat to the point where it simmers but doesn't boil. Let that go for 1 hour, but stir it frequently. After about 45 minutes skim off any foamy scum and add another pint of water.
    5. After an hour pull the chicken out and strip the meat off the bones. Try to mash the veggies a bit to crush the flavor out. Put the bones and the skin back in. Eat the meat. It should taste like chicken. If it tastes like something else to might have some weird stock on your hands. Simmer for another 15 minutes.
    6. Take off the heat. Toss in the last 1/2 cup of fresh herbs and stir it up real good. Strain out everything and reserve the liquid (duh). Toss everything else. Let the stock cool and then skim off the fat. Freeze any you won't be using soon.
    Any comments? Let me know and I'll include them below.

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