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Why did my chicken stock ended up too spicy?

nycguy20011 | Mar 20, 201506:04 PM

My chicken stock ended up too spicy after I simmered it for 14 hours. Could it be that I added too many peppercorns? Not sure what else could be causing it to be spicy unless maybe the roasted garlic. Is there any way to undo the spiciness? I'm hoping that it'll taste less spicy after spending some time in the fridge.

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