Chicken Stock

IJsselstein, Saturday, 11 January 2003

Ingredients

Preparation

1. Boil the water in a large pot.
2. Put the pieces of chicken and pork spare ribs in it; boil again and remove foam that surfaces.
3. Reduce the heat, partially cover the pan, and let simmer for at least two hours.
4. Leave to cool, and when cold, remove the fat from the surface.

You can keep the stock in a fridge for about a weak.

Rodelyn

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