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#RECIPE #homemade #chicken #stock
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Ingredients:
Half kg of chicken feet/wings
Half kg of chicken neck/sub with another half kg of wings or drumstick
2tbsp of apple cider vinegar
One and a half liter or more, needed to eyeball it as the liquid evaporates.
Parboil the meat to remove scum (though I did this step, but my stock still ended up quite milky)
Drain and fill it with a liter of water.
Add the vinegar.
Boil for 6-8 hours or until the meat disintigrates.
Let it cool completely before transferring to your preferred container.
Great base for Shirataki Chicken Ramen.