Chicken stock

By Chef
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Ingredients

Instructions

Rinse the chicken well under cold running water and place it in a medium-size stockpot. Cover with water; the chicken should be covered by 2 inches.

Bring the water to a boil and then turn the heat down to a low simmer.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

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