2_BigOlPot

2_BigOlPot

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Uploaded on Jan 25, 2012

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1_CouldUseThis

1_CouldUseThis

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Uploaded on Jan 25, 2012

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9-carefully-lay-on-top

9-carefully-lay-on-top

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Uploaded on Jan 25, 2012

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8-What-Goes-In-Aromatics

8-What-Goes-In-Aromatics

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Uploaded on Jan 25, 2012

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7-HeresWhy-impurities

7-HeresWhy-impurities

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Uploaded on Jan 25, 2012

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6-BringToSimmer_Skim-Forgetfor-12-hours

6-BringToSimmer_Skim-Forgetfor-12-hours

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Uploaded on Jan 25, 2012

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5-pour-to-cover-and-more

5-pour-to-cover-and-more

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Uploaded on Jan 25, 2012

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4-COLD-water-andvinegar

4-COLD-water-andvinegar

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Uploaded on Jan 25, 2012

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3-in-go-the-bones

3-in-go-the-bones

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Uploaded on Jan 25, 2012

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13-resulting-packaging

13-resulting-packaging

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Uploaded on Jan 25, 2012

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12-FinishedProduct

12-FinishedProduct

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Uploaded on Jan 25, 2012

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11-Straining-HOT

11-Straining-HOT

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Uploaded on Jan 25, 2012

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10-After-further-6-hours

10-After-further-6-hours

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Uploaded on Jan 25, 2012

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6-Base vegetables for chicken stock

6-Base vegetables for chicken stock

We have here carrots, celery, onion, garlic, and ginger.

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Uploaded on Jan 24, 2012

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14- Final Results

14- Final Results

Here we have almost 3 liters of concentrated stock. Just let the fat rise to the top to make a cap - and freeze the works for later use.

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Uploaded on Jan 24, 2012

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13 - end result of the strained liquid

13 - end result of the strained liquid

Now, you aren't going to win a culinary competition with this stock - but the gelatine content is second to none!

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Uploaded on Jan 24, 2012

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12-Double bag the waste - it will be hot!

12-Double bag the waste - it will be hot!

This is the proper way to throw out your bones.

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Uploaded on Jan 24, 2012

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11-Straining setup

11-Straining setup

This is what it looks like when you are about to strain it.

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Uploaded on Jan 24, 2012

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