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Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.

Martha Stewart Living, April 1992

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Yield:
Makes 2 to 3 quarts
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Ingredients

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Directions

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  • Put all ingredients in a large stockpot. Bring slowly to a boil, skimming foam often. Reduce heat and simmer for 4 to 5 hours, skimming occasionally. Keep flame very low, and do not allow stock to boil.

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  • Strain stock through a fine mesh strainer lined with cheesecloth. Discard solids. Refrigerate overnight and remove fat.

  • For a more concentrated flavor, reduce as needed.

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