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Stockpot chicken/meat


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You can save it for stock in soups, stews, de-glazing pans after sauteing meats or veggies.. the possibilities are endless! Toss in some carrots, onions and celery(and seasoning of your choice) and let it simmer on low for a few hours.. or I usually toss everything into a slow cooker and let it go for about 12 hours, then I strain it after letting it reach room temp. I put the stock in the fridge and the next day, I remove the fat on top, divide the stock into containers and toss'em in the freezer. Sometimes I pour the stock into ice cube trays, after freezing I store them in zip lock bags.

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