Quick Homemade Chicken Stock
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Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV
Browning, sweating, and simmering small pieces of chopped chicken ekes out remarkably rich flavor in a little over an hour.
WHY THIS RECIPE WORKS
When time is limited, this method ekes out remarkably rich flavor in a little over an hour. We chop the chicken into small pieces (more surface area means faster flavor extraction) and then brown and sweat them to draw out their flavorful j...
