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amanda_slamm

Curious about master stocks...

9 years ago

I recently watched a show on Vietnamese cooking which reminded me how much I have enjoyed that cuisine in the past. I am interested in the idea of a reusable stock for poaching chicken. At the same time I don't need another guilt inducing science experiment burbling away in my fridge. Does anyone have one going? For how long? How much work is it?

Thanks

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