Monday, March 8, 2010

Chicken Stock, Round 2

I made chicken stock again using the carcass from my second roast chicken attempt. This time around, I used Alton Brown's recipe and cooked it for a whopping 4 hours compared to 2 hours last time using Martha Stewart's Everyday Food recipe.

The result? A more intense chicken stock. Another noticeable difference is the gelatinous quality I did not get last time. This is one serious chicken stock!

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