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Remove meat and bones from stock. Line a colander with a double thickness of cheesecloth; place in a large heat-resistant bowl. Pour stock into colander. Discard vegetables, seasonings and cheesecloth. For a clear stock or broth, do not press liquid from vegetables and seasonings in the colander.
To test for doneness, insert an instant-read thermometer horizontally from the side, making sure…
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Cook beef, pork and lamb burgers to 160°; cook chicken or turkey burgers to 165°. To…
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