{"id":36,"date":"2008-02-11T19:01:11","date_gmt":"2008-02-12T02:01:11","guid":{"rendered":"http:\/\/cookwithlars.com\/2008\/02\/11\/chicken-stock\/"},"modified":"2018-01-17T15:31:02","modified_gmt":"2018-01-17T22:31:02","slug":"chicken-stock","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/chicken-stock\/","title":{"rendered":"Chicken Stock"},"content":{"rendered":"
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A Little Personal History:<\/span><\/h2>\n

I’ve always been challenged to figure out the benefits between stock and broth. In the end, stock is richer and more flavorful. Other than perhaps chicken soup, that’s what I want in my recipes that ask for either. In the event I want to make soup, I’ll just add a little more water \ud83d\ude09 That said, here’s how I make my chicken stock and it’s great for soup too!<\/p>\n

Description:<\/span><\/h2>\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n
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Category:<\/span><\/span><\/p>\n<\/th>\n

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Stock<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Servings:<\/span><\/span><\/p>\n<\/th>\n

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2 Quarts<\/span> <\/span><\/div>\n<\/td>\n<\/tr>\n
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Time:<\/span><\/span><\/p>\n<\/th>\n

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Preparation Time: 30 minutes<\/span><\/span><\/div>\n
Cooking Time: 2 1\/2 hours<\/span><\/span><\/div>\n
Refridgeration Time: Overnight<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Equipment:<\/span><\/span><\/p>\n<\/th>\n

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\u00a0Cutting board and knifes. Large cooking pot<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Difficulty:<\/span><\/span><\/p>\n<\/th>\n

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\u00a0Easy<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/span><\/h2>\n