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Composed by cuuks,
16 Jan 2010, 11:55 pm
chicken stock basics liquid professional
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cuuks, 16 Jan 2010, 11:55 pm
rinse, then roast bones; caramelize onion and carrot; drain fat, scrape juices; add cold water, bring to a simmer, skimmming impurities and foam; add rest of ingredients; simmer for 3 hours; ladle through cheesecloth; cool
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