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Quick Chicken Stock
We often have left over grilled or roasted chicken. Many dishes using left over chicken call for chicken stock but usually the chicken needs to be submerged in the stock pot to make stock. If we are in a hurry and do not want to bother making traditional stock we put the chicken in a small metal colander that fits inside a pot. We put an inch or 2 of water in the bottom of the pot and cover it with a lid and steam it for 15 minutes or so. The result is a concentrated chicken stock that we do not have to reduce.
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