August 6, 2011
One of the first things you learn to make in culinary school is chicken stock. It is the base to a myriad of dishes including most soups and sauces. It is an essential technique that every cook should know. I understand we are busy people but it is really worth the time and effort (plus, you can make a large batch and freeze it). Watch the is video and learn how to make chicken stock from scratch.
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