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Servings Per Recipe: 1
Amount Per Serving
how is this calculated?
Put everything into a pan and cover with water by about two finger (depending on how intense you want the stock to be — the less water you use, the richer it will be).
Bring to just under a boil (the slower you do this, the more flavor the finished stock will have). Skim, turn down the heat and simmer for 20 minutes, skimming as necessary.
Turn off the heat and lot the stock settle, then pour through at fine sieve.
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