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Chicken Stock II


Yield: 12 cups


  • 3-pound fowl
  • 1 carrot, peeled and sliced
  • 3 onions, sliced
  • 1 bay leaf
  • 2 sprigs lovage
  • 4 sprigs parsley
  • 3 leaves basil
  • 1 sprig thyme
  • 1/2 cup dry white wine
  • 4 quarts cold water
  • Salt and pepper to taste


Combine all ingredients in soup kettle. Simmer, partially covered, 1-1/2 to 2 hours. Skim occasionally. Strain through cheesecloth. Cool, chill, and skim fat from top.
Updated Wednesday, September 5th, 2007
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