<html><head><meta content="paprikarecipe" /><style type="text/css">     body {  font-family: HelveticaNeue, sans-serif; font-size: 15.0px; }     .fn { font-size: 19.0px; font-family: Futura, Helvetica, sans-serif; font-weight: normal; margin:0; padding:0; }     .categories { color: #605D5D; font-size: 13.0px; font-family:Helvetica; font-style: italic; padding:0 0 4px 0; margin:0; }     .rating { padding:0px; margin:0px; color: #7c0000; font-size: 13.0px; }     .instructions { margin:0; padding: 0 0 0 0; font-size:15.0px; }     .ingredientsbox {  margin: 0 0 0 0; padding: 0px 0 0 0; clear:left; }     .ingredients { list-style-type: none; margin:0 0 0 0; padding: 0 30px 10px 0; }     .ingredient { padding-bottom: 7px;  font-size: 15.0px; }     .ingredient:last-child { border-bottom:none; }     .photo { float:left; padding-right:12px; width: 90.0px; height: 90.0px; }     .infobox { padding-bottom: 4px; clear:both; width:100%; display:block; }     .recipe_info { font-size: 13.0px; padding: 4px 0 0 0; margin:0; }     .recipe_info b { text-transform:lowercase; }     .subhead { color:#7c0000; font-size: 13.0px; font-weight:bold; text-transform:uppercase; }     .clear { clear:both; }             </style></head><body class='hrecipe'><div class='infobox'><img src="images/CF093171-D1E8-4FE3-8FFC-2B88E4E8A3B8-2557-00003C8B37FB2A96.jpg" class='photo' /><h1 class='fn'>Thai Chicken Stock</h1>	<p class='categories'>Thailand</p>
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		<b>Difficulty </b><span class='difficulty'>Easy</span></p>
</div><div class='ing_dir_box clear' style='padding-top: 10px;' >	<div class='ingredientsbox'>	<h3 class='subhead' style='padding-top:0px; margin-top:0px;'>Ingredients</h3>	<ul class='ingredients'>
		<li class='ingredient'>Approx. 3 kg chicken bones , or ½ whole chicken</li>
		<li class='ingredient'>6 litres water</li>
		<li class='ingredient'>2 cups chopped onion</li>
		<li class='ingredient'>1 cup chopped celery</li>
		<li class='ingredient'>1tbsp coriander seeds</li>
		<li class='ingredient'>1 tsp grated ginger</li>
		<li class='ingredient'>2 tsp black peppercorns</li>
	</ul>
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	<h3 class='subhead' style='margin-top:0; padding-top:0;'>Directions</h3>	<span class='instructions'>
<p>Wash bones in cold water then put in a stockpot and cover with cold water. Bring to boil, drain and discard water. Cover bones with the six litres of water and add all other ingredients. Simmer for three hours, removing the cum on top. Strain through cloth. Stock can be frozen up to 3 months. Yields two litres of stock soup.</p>	</span>
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