I make a lot of chicken stock and never use the celery fast enough in my other cooking. Then it occurred to me that it’s not likely every cuisine in the world that makes chicken soup or uses meat sock starts with a mirepoix and chicken as the base for their meals.
I’m curious what types of chicken stock recipes people have and any improvements you use to put your flair on it. If they don’t have celery or carrots that’s even better.
TIA
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