Light Homemade Chicken Stock
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Servings: 6
Author : Deborah Madison
Ingredients
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Instructions
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Combine 7 cups water, backbone, neck, onion, carrot, celery, and bay leaf in large pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer 1 hour. Strain stock; discard solids in strainer. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and chill.