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Old 01-24-2007, 04:04 PM   #11
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I'm another Kitchen Basics user. I make my own chix stock fairly frequently.

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Old 01-24-2007, 05:40 PM   #12
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I make my own roasted chicken stock, beef stock, and seafood stock. I used to live in a small apartment, so believe me, I understand about the space issue. Just take your finished stock, and reduce it to to about half, or more. Then pour the stock into ice cube trays and freeze. When I use stock, I drop two of my stock cubes into a measuring cup, and fill with hot water to the one-cup line, and I have a cup of stock.

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Old 01-24-2007, 05:51 PM   #13
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What a good idea to make your stock stretch. Reducing will also make a richer stock right?

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