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Chicken Stock
from the kitchen of Sharmagne Leland-St. John

1 large chicken carcass, plus bones and skin
4 celery stalks, diced
Yellow onion, cut into rings
3 carrots, scrubbed and chopped
1 tablespoon Garni Bouquet Seasoning, tied in a cheesecloth bag
½ teaspoon salt
¼ teaspoon  pepper

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add the vegetables,parsley salt and pepper, and the seasoning.

Bring to a rolling boil and immediately reduce heat to bring the stock to barely a simmer.

Simmer uncovered for 4 hours,  skim off the foam from time to time.

Remove the bones, seasoning bag, and strain the stock.    

After the stock has been made, shock it down in iced water and refrigerate overnight. The fat in the stock will rise to the top and solidify. Before reheating, remove the fat  by sweeping with a sieve.  The  chicken fat is known as "schmaltz", and should be used as one of the ingredients for the matzo balls.




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