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Fresh Chicken Stock
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
8 chicken carcasses, quartered and cleaned
3-3.5 liters water
Method :
Combine chicken bones and water in a large, deep saucepan. Bring to the boil, reduce heat and simmer, covered, over low heat for 1 hour.
Strain stock using a large fine sieve. Allow to cool thoroughly.
Refrigerate or semi freeze for 2-3 hours or until oil rises and sets on surface. Scoop off all the oil. Use as required or transfer stock in small portions into plastic bags and freeze. Frozen stock will keep for several weeks. Thaw ahead of time for use as required.
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