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Homemade Chicken Stock

I don’t need to buy salt-free chicken stock because I make it myself. I put three pounds of chicken, several black peppercorns, a celery rib and carrot in my slow cooker. I quarter an onion and press a few cloves into each piece and add that to the pot. Then I pour a cup of dry vermouth and a bay leaf. I cook this on low for 7-8 hours. I end up with nicely flavored poached chicken and a cup of stock. And I don’t miss the salt. Marijane R., Milwaukie, Oregon

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