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This classic stock doubles as a cold-weather tonic when rewarmed on its own -- it's also an essential building block to any chicken soup worth your grandmother's recipe.

Martha Stewart Living, April 2016

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Recipe Summary test

prep:
20 mins
total:
4 hrs
Yield:
Makes about 2 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken, vegetables, bay leaves, and peppercorns in a large stockpot with 3 quarts water. Bring to a boil, skimming impurities as they rise to the top. Reduce heat and simmer, skimming occasionally, until richly flavored, 3 to 4 hours. Strain through a fine-mesh sieve into a heatproof container. Refrigerate at least 8 hours to allow fat (schmaltz) to solidify on top; skim and reserve. Store in refrigerator up to 3 days, or freeze up to 3 months.

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