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  Chicken Stock
   Sauces
   Kate/Williams-Sonoma Risotto
   5/4/2008
Ingredients:
3 lb chicken backs & necks
2 large yellow onions, cut into 1-inch pieces
2 large carrots, peeled & cut into 1-inch pieces
2 bay leaves
4 fresh parsley sprigs
3 qt water
Instructions:
In a large saucepan, combine the chicken, onions, carrots, bay leaves & parsley. Pour in the water & bring to a boil over medium heat, skimming the surface occasionally to remove any scum or froth.

Reduce the heat to low, cover partially, & simmer for 3 hours. Continue to skim off any froth that rises to the surface.

Strain the stock through a colander or sieve lined with a double thickness of cheesecloth (muslin) & placed over a large bowl. Discard the solids & refrigerate the stock until the fat solidifies on the surface. Lift off the fat & discard. Store the stock in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 8 cus (64 fl oz)
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