Chicken Broth

Page 68

Cuisine: North American | Course Type: Soups and Stews

(2 reviews)

Tags: chicken stocks myrecipes

Recipe Review

This is very similar to my standard chicken stock recipe, which I usually make in the slow cooker, unless I'm pressed for time. I like Waters' suggestion to use a whole chicken and remove the poached breasts after 1 hour for other uses; I'm going to incorporate that into my regular stock-making routine.

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