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Old 09-30-2006, 09:29 AM   #1
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Chicken Stock

CHICKEN STOCK

Everybody has their favorite chicken stock. This is mine. It keeps very well in the freezer. If you'd like to keep it in the refrigerator, you'll need to boil it for 10 minutes every three days.

12 cups water
5 pounds chicken parts
2 onions, cut in quarters
1/4 teaspoon ground cloves, or to taste
3 stalks celery, cut into chunks
3 carrots, cut into strips
Several sprigs fresh parsley
2 bay leaves
Small sprig of thyme
1 teaspoon salt (Add more later, if desired)
Freshly ground black pepper
1/4 of a lemon

Place all ingredients into a 6-quart pot. Bring to a boil. Skim the foam off the surface and reduce heat. After 15 minutes, skim foam off again. Simmer for 3 hours, partially covered.

Strain. Remove as much fat as possible with a large spoon, and chill overnight. Remove the rest of the fat.


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Old 09-30-2006, 11:07 AM   #2
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Why would you need to boil it for 10 minutes every three days Anne?
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Old 09-30-2006, 11:46 AM   #3
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Quote:
Originally Posted by Alix
Why would you need to boil it for 10 minutes every three days Anne?
Kills the cooties.
I make stock almost the same way except after 30 minutes I pull most of the meat off the bones.
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Old 09-30-2006, 02:53 PM   #4
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It kills the bacteria, Alix. Any kind of foul spoils quickly. It's only good for about three days, and the same for its broth. It's a matter of safety.
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Old 09-30-2006, 04:15 PM   #5
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Here's my favorite -- it's a little simpler than yours:

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Old 09-30-2006, 04:36 PM   #6
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Quote:
Originally Posted by Anne
It kills the bacteria, Alix. Any kind of foul spoils quickly. It's only good for about three days, and the same for its broth. It's a matter of safety.
OK, thanks Anne. I don't think that boiling would do it though. Jennyema has got me converted. She told us about the toxins that are released by the bacteria that aren't killed by boiling. I'm a strict freezer girl now. It skeered me.
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Old 09-30-2006, 05:33 PM   #7
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I'm with you and Jennyema, Alix. I'm too frightened of food poisoning to do anything other than freeze the stock once it's cooled sufficiently
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Old 09-30-2006, 06:26 PM   #8
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Putting an appropriately cleaned soda bottle (plastic) filled with water and frozen into a stock brings down the temp quickly for freezing.
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Old 09-30-2006, 09:05 PM   #9
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Originally Posted by Wino
Here's my favorite -- it's a little simpler than yours:
I saw today that America's Test Kitchen rated this brand the best in their tests, too!

Of what they tested, of course. Homemade, and my aunt's beloved College Inn were not in the tests.

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Old 09-30-2006, 09:40 PM   #10
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I was a died-in-the-wool College Inn user uintil I did a side by side taste test a couple of years ago. Now I use Swanson's.

My supermarket now carries Emeril's and Kitchen Basics chicken and beef broths. I'll have to try them now. And College Inn has an organic broth...
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