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Chicken Stock

Home made broths A- A+

This is the water from the cooking of chicken/rooster meat on the carcass, previousle cleaned and blanched. Blanching the meat means putting the carcass under running cold water. In the cooking water add the aromatic vegetables (carrots, leaks, celery, onions, mushroom stalks, bay leaves, and dry garlic) in the following proportions:
Proteins: 25%
Aromatic Vegetables: 15%
Water: 60%

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