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Source: Crockpot Cooking

Chicken Stock
An easy recipe to throw together.
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Serves: 4-5
Prep Time: 20 minutes
Cook Time: 10-18 hours
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1-2 pounds chicken necks, chicken backs
2 teaspoons salt
2 stalks celery, with tops, chunked
2 whole peppercorns
1 small onion, cut into eighths




Place all ingredients in crock pot. Add water to cover. Cover and
cook on low setting 10 to 18 hours. Strain through dampened
cheesecloth before using. Makes 8 cups strained stock (about 3 1/2
quarts).

To clarify stock: remove bones and vegetables from crock pot. Turn
to high setting for 15 minutes. Stir in 2 egg whites and broken
egg shells. Allow to heat 15 minutes to 1 hour. Strain through
dampened cheese cloth.

To defat stock: place in large bowl and refrigerate overnight.
Fat will salidify on top of stock and will be easy to remove.





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