A clear savoury broth

Page 181

Cuisine: English/Scottish | Course Type: Soups and Stews

(1 review)

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Recipe Review

I use these directions often, I use a 3-4 lb chicken and some additional wings as stated. I put chicken in breast side up and remove after approx 1 hr. I sometimes take breast meat off a bit early to avoid over cooking it. I do salt lightly as I go with this, but with restraint so the resulting stock is lightly seasoned. Very versatile and used in a variety of soups and other dishes.

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