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Basic Chicken Stock

6 qt Water
1 Frying chicken - 4 lb, including liver,neck, etc.
3 sm Onions - with skins
3 Celery stalks - including tops
3 Carrots - scrubbed
1 ts Peppercorns


Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises.

After 1 hour remove the chicken and continue cooking the stock for 2 more hours.

Strain the stock through a colander into a large bowl to remove the vegetables. Let cool, then refrigerate. Fat will rise to the surface and coagulate for easy removal.

Fred Towner




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