Chicken Stock

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Chicken stock is a liquid with a relatively low plump value in which chicken and veggies are boiled. Learn How To Make Chicken Stock by following this comfortable recipe.
   
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• 1 Whole Fresh Chicken (or leftover chicken parts)
• 5-6 cups Water
• 1 Dried Bay Leaf
• Salt to taste
• 3 stalks Fresh Parsley
• 1 sprig Fresh Thyme
• 6 Black Peppercorns
• 1 Carrot (peeled and very roughly chopped)
• 1 Onion (peeled and quartered)
• 1 stalk Celery (roughly chopped)
Take a stock pot and put the chicken, vegetables, table salt and pepper in it.
Pour water so that the ingredients get immersed. Heat the pot and bring in water to boil.
Once boiled, skim off the impurities that have seemed on the surface. Now, reduce the burn to normal simmer.
Let it boil revealed for at minimum 4 hours. Occasionally, skim off the froth that comes to the surface.
After the due time, take aside the bones and chicken, and strain the stock.
If making stock for future use, reduce the stock by boiling it for some other few hrs so as to make it more concentrated and easy to store.
Otherwise, Chicken Stock is ready to relish.
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