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Basic Stock For SoupsIngredients3 lb Stewing chicken or chicken/pork/beef bones
11 c Water
5 Ginger root slices
3 Green onionsPreparation
- Place all ingredients in a large saucepan. Bring to a boil, skim off any foam from top. Reduce heat, cover, then, simmer for 2 to 2 1/2 hours.
- Strain stock when slightly cooled; refrigerate. Take out chicken, ginger root and onions.
- Lift fat from top of cold stock before using. Stock will remain fresh for 3 t0 4 days in the refrigerator. Freeze stock if storing for a longer period.
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