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    <id>217233</id>
    <category-id>392</category-id>
    <category-hierarchy>
      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="392">Cooking Basics</category>
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    <easy-steps>true</easy-steps>
    <created-at>Sun, 20 Jan 2008 09:58:28 -0800</created-at>
    <filename></filename>
    <tags></tags>
    <title>How To Make Chicken Stock</title>
    <description>
      <![CDATA[Making your own chicken stock is so easy, you will wonder why you've been buying cans of broth all these years.  Store in freezer for up to three months or in fridge for up to 5 days.  Will turn into jelly in fridge, heat it up and add a little water.]]>
    </description>
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    <state>live</state>
    <duration></duration>
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    <height></height>
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    <rating>1</rating>
    <username>beingkatie</username>
    <thumbnail-url>http://img.howcast.com/images/icons/howto-xxlarge.png</thumbnail-url>
    <views>292</views>
    <overlay>
      <titlecard></titlecard>
      <steps></steps>
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    <ingredients>
      <ingredient>
        <![CDATA[1  Chicken carcass]]>
      </ingredient>
      <ingredient>
        <![CDATA[1  Large stock pot]]>
      </ingredient>
      <ingredient>
        <![CDATA[1  Fat separator or large glass bowl with turkey baster (optional)]]>
      </ingredient>
      <ingredient>
        <![CDATA[3  carrots cut into large chunks]]>
      </ingredient>
      <ingredient>
        <![CDATA[1  large onion, quartered]]>
      </ingredient>
      <ingredient>
        <![CDATA[4  ribs of celery, cut into large chunks, with the leaves!]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 tbsp. Even amounts of parsley, rosemary and thyme]]>
      </ingredient>
      <ingredient>
        <![CDATA[1  strainer with handle]]>
      </ingredient>
      <ingredient>
        <![CDATA[salt and pepper to taste]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>82591</id>
        <position>1</position>
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        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Assembly</title>
        <textile-text>
          <![CDATA[Put carcass into pot.  Cover with water approximately one inch over carcass.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Put carcass into pot.  Cover with water approximately one inch over carcass.</p>]]>
        </text>
      </marker>
      <marker>
        <id>82594</id>
        <position>1</position>
        <timemarker>0</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Save time by skimming off top layer of fat from cooled bowl with a spoon.  You may not get all the fat but it is less labor intensive than the fat separator or the turkey baster.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Save time by skimming off top layer of fat from cooled bowl with a spoon.  You may not get all the fat but it is less labor intensive than the fat separator or the turkey baster.</p>]]>
        </text>
      </marker>
      <marker>
        <id>82592</id>
        <position>2</position>
        <timemarker>0</timemarker>
        <type>Step</type>
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        <title>Simmer</title>
        <textile-text>
          <![CDATA[Add remaining ingredients, bring to boil, lower to simmer.  Simmer uncovered for 4 to 6 hours adding water as needed.  Skim off any foam that rises to the top.  Add salt and pepper taste before last hour.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add remaining ingredients, bring to boil, lower to simmer.  Simmer uncovered for 4 to 6 hours adding water as needed.  Skim off any foam that rises to the top.  Add salt and pepper taste before last hour.</p>]]>
        </text>
      </marker>
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        <id>82593</id>
        <position>3</position>
        <timemarker>0</timemarker>
        <type>Step</type>
        <thumbnail-url></thumbnail-url>
        <title>Fat separation and storage</title>
        <textile-text>
          <![CDATA[Ladle out and discard chicken parts and vegetables.  Strain stock into large glass bowl.  Let cool in fridge for 2 hours to separate fat.  Decant by either using a fat separator and pouring into to storage containers or by pulling stock from the bottom of the bowl with the turkey baster and squirting into containers.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Ladle out and discard chicken parts and vegetables.  Strain stock into large glass bowl.  Let cool in fridge for 2 hours to separate fat.  Decant by either using a fat separator and pouring into to storage containers or by pulling stock from the bottom of the bowl with the turkey baster and squirting into containers.</p>]]>
        </text>
      </marker>
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        <views>1131</views>
        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[You could mince your words, take mincing steps, or make mince-meat out of an opponent.  But none of that will work on parsley—better use a mince cut.]]>
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        <views>2279</views>
        <created-at>Mon, 03 Dec 2007 22:24:37 -0800</created-at>
        <rating>4</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.]]>
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        <duration>103</duration>
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        <title>How To Small Dice</title>
        <type>HowcastGuide</type>
        <views>603</views>
        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
        <rating>3</rating>
        <username>gchoi81</username>
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          <![CDATA[Cubing isn’t just for math geeks anymore.  Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.]]>
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        <duration>109</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, cut, slice, chop, dicing, cutting, slicing, chopping, vegetables, small, little, food, chef, prepare, preparing, preparation, cooking techniques</tags>
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        <title>How To Zest</title>
        <type>HowcastGuide</type>
        <views>572</views>
        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
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          <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
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        <duration>96</duration>
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</howcast>
