Editors’ Choice Cookbook Collection. From The Best Soups and Stews.
Long-cooked traditional stock is easy to prepare (you can do it in just a couple of steps) but requires five hours of cooking time. If you would rather not stand over the stove ad brown parts, this method is ideal. The stock tastes more like boiled chicken than our quick chicken stock, which has the flavor of sauteed chicken. Most of our tasters preferred the quick stock ever so slightly. If you have a large pot (at least 12 quarts), you can double this recipe.
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