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Le Bec-Fin Chicken Stock

  1. 5 quarts water
  2. 5 pounds chicken legs or wings
  3. 1 medium red onion, chopped
  4. 1 large carrot, chopped
  5. 1 large celery rib, chopped
  6. 1 unpeeled head of garlic
  7. 1 bay leaf
  1. Combine all the ingredients in a large pot and bring to a simmer over moderate heat. Cook gently for 1 1/2 hours, skimming occasionally. Strain, then boil to reduce to 10 cups if necessary.
Make Ahead The stock can be cooled and then refrigerated for up to 3 days or frozen for up to 1 month. Notes One Cup Calories 36 kcal, Total Fat 1.5 gm, Saturated Fat .8 gm. Serve With Steamed and Seared Shellfish in Coconut Broth
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