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This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb Shanks.

Source: The Martha Stewart Show, November Fall 2007
Yield

Ingredients

Directions

Cook's Notes

Refrigerate up to 3 days.

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  • scu
    22 FEB, 2008
    THANKS NORM FOR THE ADVICE ON USING SOME RESERVED FROZEN STOCK, I LOVE THIS STOCK. AND HAVE EVEN JUST TAKEN A CUP OF IT WITH SOME BREAD AS A SNACK OR LUNCH. LIKE ALL OF MARTHA'S HOME MADE STOCKS
    Reply
  • csdesigner
    28 NOV, 2007
    This is the best stock ever. I only made half the amount and as soon as we use it up I am going to make more.
    Reply
  • Norm
    20 NOV, 2007
    rich and delicious. Makes a great base for gravy and sauces. when you get ready to make a second batch, use some reserved fozen stock to make the new one even richer.
    Reply

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