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Cook The Book: Dashi And Japanese Chicken Stock

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8 cups water, plus 2 tablespoons water

2 (6-inch) pieces kombu

1 1/2 ounces dried, shaved bonito (about 3 cups, packed)

1 pound chicken bones and wings (roughly chop the ribcage, if using)

12 cups water, plus more for boiling the bones

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