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Frank Stitt's Chicken Stock

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Use this chicken stock to make Butter Bean and Mint Pilaf from chef Frank Stitt's "Bottega Favorita" cookbook.

Source: The Martha Stewart Show, February Winter 2009
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Ingredients

Directions

Cook's Notes

Stock will keep 3 to 4 days, refrigerated. After 4 days, bring stock to a boil and reduce to a simmer; simmer for 3 minutes. Refrigerate up to 3 days more. Or keep frozen up to 3 months.

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  • pink4240
    21 NOV, 2009
    What's with the picture? Is there fish in this stock?
    Reply

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