Chicken stock
By
Eric Ripert
Chef
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Ingredients
- 6 pounds chicken backs
- 5 quarts cold water
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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