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Chicken Stock
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Recipe Categories:
Yields: about 2 quarts
Preparation
Place chicken in a pot of water over high heat to bring to a boil. Once boiling, reduce heat to a simmer and cook for 45 minutes.
Remove chicken when cooked through and set aside. When the chicken is cool enough to touch, remove the meat from the bones, discard the bones and reserve the chicken for the Spanish Chicken and Rice.
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