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Archive Home > 2008 > March > 04 > Great dishes start with fabulous stock

Great dishes start with fabulous stock

By Jan Roberts-Dominguez / The Bulletin
March 4, 2008

Stocking up on stock is smart. Chicken stock, that is. At a time of year when soups and stews still hit the spot, starting with a well-structured chicken stock is a delicious place to begin. Every winter, I pull from my frosty cache of liquid gold and spin it into fabulous fare.

The problem....

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