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September 04, 2009

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We boil the chicken carcass and then let it simmer all day. Let the water evaporate until there are about 2-3 inches left in the pot and then strain the bones out. Let it cool and then refrigerate. Freeze it in smaller portions. It is then usable for making more soup stock -- you just add water and all the good vegetables! We often add some to rice water for flavor.

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